How to make Sadya or Kerala’s Flavorful Veggie Palette - Onam Sadya Recipes
Prep time
Cook time
Total time
Ingi puli (Ginger-Tamarind Pickle)
Author: Thas
Ingredients
To Grind
Ginger sliced to thin rounds- 1 cup
Whole red dry chilies- 2
Coriander seeds- 1 tbsp
Oil, used for frying ginger- 1 tbsp
Other ingredients
Tamarind juice- 3-inch fresh tamarind slice soaked in ½ cup water
Asafoetida – ⅛ tsp
Jaggery or Palm sugar grated- 1 tbsp
Salt- 1½ tsp
For Seasoning
Oil, used for frying ginger- 2 tbsp
Mustard seeds- 1 tsp
Whole Red dry chili- 2
Instructions
Soak 2-inch slice or gooseberry sized fresh tamarind in ½ cup water for 5 minutes.
After 5 minutes, squeeze the tamarind in water and extract the juice.
Strain the extract. Keep aside.
Fry the sliced ginger in oil until golden brown. keep aside.
Heat a frying pan, add 1 tbsp oil used for frying ginger, roast coriander seeds, and whole red chili until they turn golden brown.
Grind together the fried ginger and the roasted coriander seeds/red chili into a smooth paste. Add 1 to 2 tbsp water while grinding.
In a saucepan, add 2 tbsp oil used for frying ginger, add the mustard seeds let it splutter.
Add whole red chilies and add the ground mixture, saute in the oil.
Add 1 to 1½ tsp salt.
Add tamarind juice and asafoetida, let the mixture come to a boil.
Add the jaggery and combine everything well. Cook for 2 minutes.
Remove from the heat and let cool down.
Notes
This dish is supposed to be spicy and tangy. Store this in an air-tight container and refrigerate for about 2-3 weeks.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/how-to-make-sadya-or-keralas-flavorful-veggie-palette-onam-sadya-recipes-31-vegetarian-dishes/