Puli Inji - Ginger in Tangy Spicy Tamarind Sauce

I did not take a good picture of the Puli Inji.  It was already late for lunch and I did not want to delay it further with my attempts at a better picture.  It also needs a little more patience.  More props. Better lighting. And when you are hungry it is not easy !

Puli Inji is preparation from Pallakad, Kerala.  If you like the spiciness of green chili, the tangy taste of tamarind and gingery flavour.  This is for you.  Have it with plain rice, with upma, with curd rice or pongal.  Recipe from SpicyTasty   - they even have good pictures !

Ingredients:

Ginger - 4 tbsp - chopped - or cut into thin strips 

Green chilies - 2 nos - chopped finely

Tamarind paste - 2 heaped tablespoon or if you are using whole tamarind about 50 gms

Methi or Fenugreek Seeds - 1/4 tsp - roast and powder

Mustard seeds - 1/2 tsp for seasonning

Oil - 2 tsp

Curry leaves - few

Jaggery powder - 1 tbsp  ( or substitute with brown sugar)

Turmeric powder - 1/4 tsp

Asafoetida (hing) - pinch

Salt to taste

If using fresh tamarind - Soak in a cup of warm water for at least 15 minutes to soften and extract pulp

Or dissolve the ready tamarind paste in a cup of water.

Take a pan.  Heat - add a little oil

Add the chopped ginger and green chili.   Sauté for a while.  Remove keep aside

In the remaining oil add mustard seeds, allow to crackle.

Add the curry leaves.

Followed by the tamarind paste and the sautéed ginger- chilies, turmeric and salt

Bring to a boil. 

Now add the jaggery, simmer and allow  to thicken to a sauce like consistency

Just before taking it off the stove add the roasted fenugreek powder and the hing

Remove.  Serve.  It will keep for a while if refrigerated.... if it lasts

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