Inji Puli Milagai Oorukai


Inji Puli Milagai Oorukai

Home made Sweet & Sour Ginger Pickle
Prep Time 20 minutes
Total Time 20 minutes
Cuisine Tamil
Servings 5 people


  • Washed and chopped Green chillies : 10 to 15 [20 to 30 gm]
  • Fresh ginger : 2” to 3” piece , [20 to 30 gm] (Peeled, washed and chopped)
  • Cleaned Tamarind : 3 medium lemon size or paste [40 to 50 gm]
  • Turmeric powder : 1 tsp
  • Jaggery (crushed ) : 1 cup or more
  • Fenugreek seeds : 2 tsp
  • Asafoetida : 2 tsp or cake 5 gm
  • Salt : to taste
  • Mustard : 2 tsp (For tempering)
  • 4 tsp Cooking oil : 3


  • Soak tamarind in a small quantity of hot water.
  • Add ½ cup of water to it, crush well and squeeze the essence out. Repeat this process 2 or 3 times more.
  • Fry mustard in oil on a medium fire. As the spluttering is about to subside add fenugreek.
  • When the spluttering subsides add asafoetida and turmeric followed shortly by green chillies and fresh ginger.
  • Sauté for a while and add tamarind essence [or paste with 1 cup of water].
  • Add salt [also asafoetida and turmeric if not used in the tempering] and allow it to simmer on a low fire.
  • Add jaggery and cook stirring at intervals.
  • When it attains a semisolid consistency, remove from heat, allow it to cool and store in a clean, dry container.
  • Serve with chappathi, poori and the like or with dal - rice, curd rice or rice mixed with mulaku koottal of Kerala.
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