Inji oorugai

Recipe by
Total Time:
15-30 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Healthy Kohlrabi Kimchi, Best Stuffed Red Chilli Pickle, Easy Easy Ginger pickle

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How to Make Inji oorugai

  • Wash, peel and cut ginger into small pieces, dry them without any moisture.
  • Fry the pieces in a tsp of oil for a min, keep aside.
  • Soak cleaned tamarind in 50ml of boiling water for 1/2hr and let it cook for 5 min again till it becomes a paste
  • Grind ginger in a mixie into a paste, add red chilli powder, tamarind paste, haldi, jaggery, garlic, methi and mustard powders, salt,
  • Run blender till everything is mixed well and becomes a smooth paste.
  • Remove it into a clean bowl and keep it aside.
  • Heat oil, add hing, red chillies, jeera and curry leaves
  • Fry till the seeds splutter, remove from fire, cool and pour it over the prepared pickle.
  • Mix well and put the pickle in a clean bottle.