Ingredients

• Finely chopped ginger (ഇഞ്ചി ചെറുതായി അരിഞ്ഞത് ) – 1 Cup
• Green chilli (പച്ചമുളക്) – 3 Nos
• Curry leaves (കറിവേപ്പില) – 1 Sprig
• Tamarind (പുളി) – Lemon sized ball
• Chilli powder (മുളകുപൊടി) – ½ Table spoon
• Turmeric powder (മഞ്ഞള്‍പൊടി) – 1 Pinch
• Asafoetida powder (കായം) – 1 pinch
• Crushed Jaggery (ശര്‍ക്കര പൊടിച്ചത്) – 1½ Table spoon/li>
• Coconut Oil (വെളിച്ചെണ്ണ) – 2½ Table Spoon
• Mustard seeds (കടുക്) – ½ Tea Spoon
• Coconut Oil (വെളിച്ചെണ്ണ) – 2½ Table Spoon
• Salt (ഉപ്പ്) – to taste

• Chop ginger, green chillies and curry leaves finely.
• Dissolve tamarind in 1½ cup of warm water. Remove the seeds and any pieces that have not dissolved with the water.
• Heat 2½ table spoon of coconut oil in a pan and put mustard seeds. When it splutters, add finely chopped ginger, green chillies, curry leaves and a little salt. Sauté it in a medium heat until it turns golden brown.
• Reduce the heat, add chilli, turmeric and asafetida powders. Stir it for few seconds.
• Next, add tamarind dissolved water and salt. Stir continuously in a medium heat, until the gravy thickens.
• Proceed to add crushed jaggery, combine well and dissolve it.
• Remove from heat and let it cool. Transfer the puli inji to a dry container and serve only after 3 hours to avoid the bitterness.