Puli Inji

Ingredients
• 2 tbsp coconut oil (or gingelly oil)
• 1/2 tsp mustard seeds
• 2 sprigs curry leaves
• 1/3 cup finely chopped ginger
• 3 green chillies , finely chopped
• 1.5 cups tamarind extract
• 1/4 tsp turmeric powder
• 1/8 tsp asafoetida
• 1.5 tsp salt
• 2 tbsp jaggery, powdered
Method
In a heavy-bottomed pan, heat the coconut oil.
To hot oil, add the mustard seeds. Once it splutters, add curry leaves and stir for few seconds.
Add the finely chopped ginger and green chillies. (Use tender fresh ginger root, peel, slice and chop to get a very fine dice).
Stir this on medium flame for 5-7 minutes until ginger turns a light brown in colour.
Add tamarind extract, asafoetida, turmeric, salt and bring to a boil. Allow this to simmer for 5 minutes until somewhat reduced and thick.
Now add the jaggery and allow this to come to a boil. Simmer for 4-5 minutes until thick (of a chutney consistency) and glossy.
Remove into a cup to serve immediately or store in an airtight container in the refrigerator and use within 2-3 days.

Note
When preparing tamarind extract for puli inji, take 30 g or 1/3 cup packed tamarind in a bowl. Pour 1.5 cup boiling hot water over this. Cover and keep aside for 15 minutes. Crush and squeeze the tamarind pulp well to get the extract. Pass through a sieve and squeeze out all the juice. Use this tamarind extract for the recipe. Alternatively, slake 3 tsp of tamarind paste in 1.5 cup hot water and use.

Recipe courtesy: CGH Earth Visalam