Puli inji

ingredients

1. Finely Minced Ginger – 1/2 cup (You can use a Food Chopper)
2. Finely Sliced Small Green Chillies – 3 or 4
3. Jaggery/ Sharkara (small chunks) – 3 to 5 pieces
4. Tamarind – Lemon sized ball
5. Turmeric Powder – 1/4 tsp
6. Red Chilly Powder – 1/2 tsp
7. Fenugreek Powder (Uluva) – 1/4 tsp
8. Oil – 1 tbsp
9. Salt – to taste
10. Water – as needed

For Seasoning

1. Oil – 1 tbsp
2. Mustard Seeds – 1/4 tsp
3. Dry Red Chillies – 4 or 5
4. Curry Laves – A sprig

Preparation Method

1. Dissolve the tamarind in 1 cup of warm water and extract the juice.
2. Heat 1 cup of water  in a deep pan and add the jaggery pieces. Stir continuously till it melts and forms a syrup.
3. Filter the jaggery syrup for any particles and keep aside.
4. Add the tamarind juice to the filtered jaggery syrup and bring to a slow  boil. Adjust the sweetness and sourness of the sauce by adding more jaggery or tamarind juice as required. Continue to simmer the sauce, stirring occasionally.
5. Meanwhile, heat 1 tbsp of oil in a non stick pan and fry the minced ginger for a few minutes until the raw smell disappears. Add the green chillies and continue frying till the ginger gets a golden brown color.
6. Reduce heat and add turmeric powder and red chilly powder. Saute for a minute and pour everything to the simmering jaggery and tamarind sauce. Sprinkle fenugreek powder. Stir the sauce and allow it to come to a boil.
7. Meanwhile, heat 1 tbsp oil in the same pan and splutter mustard seeds. Throw in the dried red chillies and curry leaves. Saute for a minute.
8. Pour the seasoning over the sauce and mix well. Let the sauce simmer on medium-low heat until desired consistency is attained.