Ginger pickle (Inji oorugai)

🔥 Prep

• Peel and thinly slice the 250 g ginger into matchstick‑size pieces.
• Soak the 50 g tamarind in 100 ml warm water for 10 minutes, then squeeze out the pulp and discard seeds.
• Grate or finely chop the 50 g jaggery.
• Measure out 2 tbsp red chilli powder and 2 tbsp salt into a small bowl.
• Have 50 ml gingelly oil ready.

🔥 Cook

• 1. Heat the 50 ml gingelly oil in a heavy‑bottomed pan over medium heat until shimmering.
• 2. Add the sliced ginger and sauté for 5 minutes, stirring frequently, until it turns light golden and aromatic.
• 3. Pour in the tamarind pulp (from the soaked 50 g tamarind) and stir to combine; cook for 2 minutes.
• 4. Add the chopped jaggery, 2 tbsp red chilli powder, and 2 tbsp salt; mix well and continue to cook over medium-low heat for 8‑10 minutes, stirring occasionally, until the mixture thickens and oil begins to separate at the edges.
• 5. Reduce heat to low and simmer gently for 5 minutes to allow flavors to meld; adjust salt if needed.
• 6. Remove from heat and let the pickle cool completely before transferring to a sterilized jar.

🔥 Serve

• Serve the ginger pickle as a tangy accompaniment to steamed rice, dosa, or idli.
• Pair with a dollop of coconut chutney or a spoonful of ghee for extra richness.
• Store in a clean, airtight container in the refrigerator; it stays fresh for up to 2 weeks.