Puli-inji/ Inji-puli
Ingredients:
- Ginger – ¼ cup (grated)
- Tamarind puree – ½ cup (thick)
- Green chili – 4-5 nos (slitted)
- Salt – to taste
- Jaggery – 2 tblsp
To temper:
- Gingelly oil – 3 tblsp
- Mustard seeds – 1 tsp
- Asafetida – ½ tsp
- Curry leaves – few
Procedure:
- Heat about 3 tblsp of gingelly oil in a pan and the mustard seeds; allow it to splutter, then add the curry leaves, asafetida
- Now add the grated ginger in the pan along with slitted green chilies (ref pic) and cook it for about 3 mins under medium flame
- Now add the thick tamarind puree, jaggery and required amount of salt and mix well (ref pic) and cook it until the oil separates( ref pic)
- The sweet-sour and spicy “INJI PULI” is ready to serve
