How to make Sadya or Kerala’s Flavorful Veggie Palette - Onam Sadya Recipes
Prep time
Cook time
Total time
Ingi puli (Ginger-Tamarind Pickle)
To Grind
  • Ginger sliced to thin rounds- 1 cup
  • Whole red dry chilies- 2
  • Coriander seeds- 1 tbsp
  • Oil, used for frying ginger- 1 tbsp
Other ingredients
  • Tamarind juice- 3-inch fresh tamarind slice soaked in ½ cup water
  • Asafoetida – ⅛ tsp
  • Jaggery or Palm sugar grated- 1 tbsp
  • Salt- 1½ tsp
For Seasoning
  • Oil, used for frying ginger- 2 tbsp
  • Mustard seeds- 1 tsp
  • Whole Red dry chili- 2
  1. Soak 2-inch slice or gooseberry sized fresh tamarind in ½ cup water for 5 minutes.
  2. After 5 minutes, squeeze the tamarind in water and extract the juice.
  3. Strain the extract. Keep aside.
  4. Fry the sliced ginger in oil until golden brown. keep aside.
  5. Heat a frying pan, add 1 tbsp oil used for frying ginger, roast coriander seeds, and whole red chili until they turn golden brown.
  6. Grind together the fried ginger and the roasted coriander seeds/red chili into a smooth paste. Add 1 to 2 tbsp water while grinding.
  7. In a saucepan, add 2 tbsp oil used for frying ginger, add the mustard seeds let it splutter.
  8. Add whole red chilies and add the ground mixture, saute in the oil.
  9. Add 1 to 1½ tsp salt.
  10. Add tamarind juice and asafoetida, let the mixture come to a boil.
  11. Add the jaggery and combine everything well. Cook for 2 minutes.
  12. Remove from the heat and let cool down.
This dish is supposed to be spicy and tangy.
Store this in an air-tight container and refrigerate for about 2-3 weeks.
Recipe by Cooking with Thas - Healthy Instant Pot Recipes at