Puli Inji

Ingredients-

Ginger/inji finely chopped-4 tblspn
Coconut Oil-1tblespn
Mustard seeds-1/4 tspn
Curry leaves
Turmeric-1/4tspn
Fenugreek seeds-5 seeds
Green chillies-3 finely chopped
Tamarind juice-1 cup made out of 1 heaped tblespn tamarind pulp.
Jaggeri grated/ brown sugar- 2tspn
1 tblspn rice plainly fried and ground.
Salt to taste


Soak 1 spoon of tamarind pulp in one cup of hot water before cooking. By the time your ginger is cooked this will become soggy and rub the tamarind with your fingers to remove the juice out to the water.


Directions:-

• Heat oil in a pan and splutter mustard seeds and curry leaves. Remove the curry leaves once it fully diffuses its flavor and dries out of moisture.
• Add turmeric and fennel seeds to this oil. Let  the fennel seeds turn light brown. Do check the heat and do not let the fennel seeds and curry leaves burn. It happens to me. If it happens, throw off the oil and do not let your whole curry to be spoiled.
• Add ginger. 
• Add green chillies.
• Let the ginger cook in this oil for 10 min in medium low. You will know that the ginger is sufficiently cooked for this recipe if it appears dry out of moisture and lightly amber.
• Now add in the rest of the ingredients and boil.
• Done.

If you want a thick Puli Inji boil this for a couple of minutes to get your desired texture. If you do not like biting ginger chops you can grind the whole recipe. But please do the first step finally. And start with cooking the ginger in another spoon of oil. This is because we do not want to grind the mustard seeds.


Also remember that when the Puli Inji cools it thickens up. 


This is used as a side dish for rice. And very special in Kerala Sadya.


ENJOY YOUR MEAL :)