Chop chillies fine
Chop ginger into very small cubes
Soak tamarind in hot water and remove all seeds and insoluble bits
Keep the tamarind juice as thick as possible
Pour oil into a wok, heat up and add mustard, dried chilli, asaefoetida, urad dal and wait for mustard to pop
Then add chopped chillies and stir
Add tamarind juice and stir thoroughly.
Add ginger, salt, turmeric powder and jaggery. Stir till dissolved. Boil mixture till it becomes thick.
Enjoy as a side dish with dosas, curd rice etc. Puli Inji can be used as an alternative to pickles. Great travel companion to spice up some of the bland food you get on the road.
- 6.0Tbsp Sesame Oil
- 2.0Tbsp Mustard seeds
- 250.0g Tamarind
- 2.0Tbsp Urad Dal
- 1.0tsp Asafoetida
- 1.0c Green Chillies
- 50.0g Fresh ginger
- 2.0tsp Salt
- 100.0g Jaggery
- 2.0 Dried red chillies
- 1.0tsp Turmeric powder