Inchi Curry/Ginger Pickle

Inchi Curry/Ginger Pickle

Inchi curry one among the three pickles for our traditional sadhya recipe. Me and papa stay away while the rest including my foodie loves this pickle. What I experience hard in cooking is peeling the skin of ginger which gives a burning sensation till the final garnish stage. But it’s tasty, healthy and much recommended food in our daily routine. I couldn’t take pictures while cooking as my fingers were burning and thought of rushing the whole process… LL

Ingredients:

Ginger – sliced into very thin round pieces, 2 cups

Green chilli – 2-3, sliced

Tamarind juice – lemon size/as required

Salt – for taste

Coconut oil – for frying sliced ginger

To grind:

Fenugreek powder – 1 tsp

Coriander powder – 1 tbsp

Chilli powder – 1 tsp

Turmeric powder – a pinch

To temper:

Mustard seeds – 1 tsp

Dry red chilli – 1

Curry leaves – a sprig

Coconut oil – as required

Method:

Soak ginger for few minutes - peel the skin of ginger – wash well. Cut the ginger into thin round slices and deep fry in coconut oil with sliced green chillies. Make sure all slices turn brown and crisp. Allow it to cool and powder it.

Heat fenugreek powder, coriander powder, chilli powder and turmeric powder in a nonstick pan on low flame and mix with the ginger powder. Add the squeezed tamarind juice with salt and water – maintain the consistency, it must be watery before boiling. Now season the grinded mixture and allow to boil. Once cooled down store in air tight glass containers and serve with rice.

Note:

1.      Use low flame in frying ginger or else it gets burnt.

2.      Add required amount of tamarind juice and salt to equalize the ginger taste.
3.  Add a small piece of jaggery doubles the taste.