Puli Inji

Ingredients Needed                                                   

 
Ginger(Chopped and crushed) 200 gm
Tamarind   lemon size 
Green Chillies  2-3
Chilli powder  1/4 tsp
Turmeric powder  1/4 tsp
Asafoetida powder (kayam) a pinch
Fenugreek powder ( uluva podi) a pinch
Salt  to taste.
Jaggery syrup 1-2 Tbsp or depending on your taste

Oil 

Mustard  1 tsp
Dry Red Chillies  4
Curry leaves  a few

Preparation 
 

Peel and cut the ginger into round pieces. Deep fry it till brown and drain on a kitchen towel.  Remaining oil can be used for seasoning.

Let the fried ginger be allowed to cool and crush it  in a mixer grinder. 

Dissolve tamarind pulp in 2cups of  warm water and strain it after 20 Minuits to get the extract free of impurities .

Heat the kadai again. In the remaining oil add mustard seeds. When it splutter, add curry leaves , red dry chilly and chopped green chillies. Then add chilli powder and turmeric and salt ,mix well for 1-2 seconds.

Add crushed ginger and tamarind water to it and bring to boil. Simmer till the gravy thickens and sprinkle asafoetida and fenugreek powder before removing from fire.