Puli Inji

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 READ MORE