Hello Viewers Welcome to Enga Ammamma Samayal
Now We are going to See Onam Special
in the onam special Series
first we are going to see puli Inji today
Let us see how it is made
It is very tasty
It goes well with Curd Rice
and also with all variety rice and other food
Let us see the Recipe
400 gm Ginger
skin off and chopped into small pieces
it should be thin slices
like this chopped and and add 2 teaspoon salt
soak in water for 10 minutes
Now this soaked Ginger
After 10 Minutes squeeze water
We are used to our style of cooking always
however
you shall try this sort of dishes as well
Then you know different tastes
try these recipes without fail
I have kept the ginger aside
I have taken a Pan
Add 2 Table spoon Coconut Oil
Coconut oil is the best.  Most kerala
dishes use Coconut oil
I prefer Coconut oil for this
once oil is heated
Fry chopped ginger well
That ginger
we are going to fry until it is brown
 
Now i am going to add ginger in it
Now fry it well n the oil
This Ginger Pickle
 
tastes sweet, tartness and spicy
it is a right blend of all three
fry until this stage
you may do a deep fry as well
I prefer to fry in less oil
Hence I used only 2 Table Spoon oil
 
You shall deep fry also
it is up to your choice
I fried in minimal oil
I have taken one lemon size tamarind
soaked in water
medium amount of water
filter and keep aside
Fried Ginger
We need to powder it well
 
In a pan
add 2 table spoon coconut oil
Let the oil heat well
Mustard 1/2 Teaspoon
Let the mustard fry
Keralites prepare lot of dishes on these festival days
Ginger helps digestion
add 1/4 teaspoon Asafoetida powder
Mustard also fried by now
3 red chilly
 
4 number chopped green chilly
 
one bunch Curry leaves
fry all these
by the time those gets fried
add 1/2 teaspoon turmeric powder
Fry it well in oil
get the tamarind water
add to the pan
Let it boil until raw smell goes
Add salt to taste
I am posting this video because
We are used to one style of cooking
Now i am grinding the ginger
 
It comes like this as fried in oil
tamarind water is boiling now
Raw smell is gone
at this stage of boiling add grinded ginger to it
add and mix it well
you can use it with idli
dosa
one you know the taste
can use it with whichever main dish you like
 
we normally has reluctance to try other recipes
do not know the taste
we stay away from trying it out
these are really good
I have been to kerala many times.
and healthy too
there is nothing wrong in we trying these
 
Add 25gm powdered jaggery
 
once jaggery melts
you shall decide whether to add little bit water
you may add little bit of water
 
stir well
Now this is boiling
it is becoming thick
you can see oil start floating
wait until oil float in the surface
you can see oil now
oil is coming out
it will become thick now
it will become thicker after few hours of cooking
once you see oil in surface at this stage
you shall stop the hob
 
Ginger pickle tastes well after a day or two
 
the more time you gives it tastes better
 
you can keep it in fridge and use till one week or more
 
 
now see it is getting thicker
give at least 2 days
 
you should try this recipe
 
we should try recipes from other regions as well
 
 
Every one try this
share your comments and feedback
thank you viewers
