heyloooo....
m here blogging again as a person, whose's diploma life,
juz ended....

so, here i am,
at home...
looking up and down on wat to do...
wat a sad case...
after much thinking,

i rose up from bed,
with a determination...
what is it???
haha...
wanted to try out my mom's secret recipe...
ingi pulli (pickled ginger)

it was my granma's recipe actually...
and when i tried it,
it turned out more briliantly than i tot..

so, it will not be fair, if i never share the recipe...
so here it is....

Ingi Pulli (Ginger pickle)

Ingredients.

• 1/2 cup gingerly oil (vegetable oil can be used)
• 1 teaspoon mustard seeds
• 2 cups fresh young ginger
• 1 cup fresh green chili
• 1 cup fresh small rose onion
• 1/2 - 3/4 cup thick tamarind juice
• 2 dried chili ( chopped finely)
• salt and sugar (to taste)
• curry leaves - 6 nos teared up
• 1/2 teaspoon curry powder
  

Method

1. heat oil in a wok.
2. add mustard seeds till it sputters
3. add in all chopped ingredients fry until fragrant
4. add chilli powder. fry till well coated, add curry leaves
   
5. add in the tamarind juice and simmer for 5 mins
6. adjust the seasoning...the sweetness must not dominate this dish.
7. cook till the dish does not stick to the ladle and a layer of oil forms.
8. off the stove and cool completely before storing it in a tight tupperware.
9. can keep for 2 weeks in refrigerator
10. it is served as an accompaniment for hot white rice.
11. the percentage of the flavor: 50% spicy, 20% sourish, 20% sweetness, 10% salty.