Puli Inji

Ingredients

• 250 grams tamarind
• 2 inches ginger cut into thin strips
• 1 1/2 cups jaggery chopped
• Salt to taste
• 3 green chillies slit
• 1/4 teaspoon turmeric powder
• 1 tablespoon coconut oil
• 1 teaspoon mustard seeds
• 2-3 dried red chillies
• 7-8 curry leaves

Method

1. Heat sufficient water in a non-stick pan and bring to a boil. Add tamarind, mix and boil for 7-8 minutes. Remove from heat, cool and squeeze the tamarind with your hand to get a thick pulp. Strain through a strainer to get a smooth pulp and put into a bowl.
2. Heat a deep non-stick pan. Pour the tamarind pulp into it, add salt, green chillies, turmeric powder and ginger, mix and cook for 10-12 minutes.
3. Add jaggery, mix well and cook till it is completely dissolved. Switch off heat and set aside.
4. Heat coconut oil in a small non-stick tempering pan. Add mustard seeds and let them splutter. Add red chillies and curry leaves, sauté for 30 seconds and pour over the tamarind mixture. Mix well.
5. Serve or store in an air tight container.