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Inji oorugai Recipe

Inji oorugai is a popular Indian Pickles and Chutneys
Author :
 
On :
Friday, 15 July, 2016
Category :
Vegetarian Recipe
Course :
Pickles and Chutneys Recipe
Cuisine :
Indian Recipe
Technique :
One Dish Recipe
Difficulty :
Easy
Servings :
Serves 6
RATINGs :
Rated 3 based on 100 votes
3

Ingredients

  • 100 g - Ginger
  • 200 g - Tamarind
  • 50 g - Jaggery
  • 50 g - salt
  • 1 tsp - Methi seeds (dry fry and powder)
  • 1/2 tbsp - Mustard Seeds (powdered)
  • 20 Garlic Cloves (de-husked)
  • 250 ml - gingili oil
  • 50 g - Red Chilli powder
  • 3 Red Chillies
  • 1 tsp - Haldi
  • 1/2 tsp - Hing
  • For tempering:
  • 1/2 tsp - Mustard Seeds
  • 1/2 tbsp - Jeera
  • 20 Curry leaves
  • How to Make Inji oorugai:

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



     

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