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Inji Pajji
| Main Ingredients | Ginger, Coconut |
| Cuisine | Karnataka |
| Course | Pickles, Jams and Chutneys |
| Prep Time | 6-10 minutes |
| Cook time | 11-15 minutes |
| Serve | 4 |
| Taste | Tangy |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients
- 1 inch piece ginger
- 1/2 coconut scraped
- 1 teaspoon sugar
- 1 teaspoon tamarind pulp
- Salt to taste
- 1 tablespoon oil
- 1/4 teaspoon mustard seeds
- 2 dried red chillies
- 8-10 curry leaves
Method
- Grind together ginger, coconut, sugar, tamarind pulp and salt to a smooth paste. Transfer the ground paste into a bowl.
- Heat oil in a pan and add mustard seeds. As they begin to splutter add dry red chillies and curry leaves. Add this tempering to the ground paste and serve.
Nutrition Info
| Calories | 440 |
| Carbohydrates | 16.5 |
| Protein | 3.6 |
| Fat | 39.9 |
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