Inji oorugai

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 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 Sambal Belacan , Prawn Chutney, Kohlrabi Kimchi, Chettinad Thengai Chutney

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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

  • 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.

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