Puli Inji (Tangy Ginger)

Puli Inji(Tangy Ginger)
Preparation time: 15 min                           TYPE veg

Cook time: 20 min.

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INGREDIENTS:

 200gms fresh ginger finely chopped

½ cup coconut oil

2 green chillies finely chopped

1tsp red chilli powder

¼ Turmeric powder

50gms jaggery

Tamarind- lemon sized ball

2cups Water

1/4tsp roasted fenugreek powder

 ¼tsp Mustard seeds

Asafotida – A pinch

Salt to taste

Curry leaves

PREPARATION

1.       Heat  ¼ cup of water in a deep pan, add jaggery pieces, stir well until it melts. Remove from fire and filter it. Extract tamarind pulp and keep it a side.

Take a M.W oven proof dish, pour coconut oil, add chopped ginger, green chillies, turmeric powder and salt, mix well. Keep it in the oven and cook for 3 minutes (M.W). Remove from oven and stir well. Add tamarind pulp, filtered jaggery syrup, red chilli powder and mix well. Again cook in M.w until gravy becomes thick and oil separates .Remove from oven.  Heat   oil in a pan add mustard seeds, when it splutters ,add asafoetida, fenugreek powder, curry leaves , cooked  ginger mixture, mix well.  After it cools, store in a dry bottle and refrigerate.