- Fresh ginger ,chopped - 1 cup
- Green chilles, chopped - 2 nos
- Whole dried red chilli - 1 no
- Turmeric powder - 1/4 tsp
- Red chilly powder - 1/2 tsp
- Asafoittada powder - 1/4 tsp
- Curry leaves - 5 or 6
- Fenugreek powder - 1/4 tsp
- Jaggery, grated - 1 Tbsp
- Water - as needed
- Mustard seeds - 1/4 tsp
- Tamarind - a small lemon sized (Socked in 3 Tbsp of water)
- Coconut oil - as needed
- Salt - to taste
METHOD:
- Heat coconut oil in a pan and deep fry chopped ginger till crisp.
- Drain it on paper towel and keep it aside.
- To the same oil add green chillies and saute for a minute and keep aside
- Now add fried ginger and green chillies together in to a jar of the mixer and crush them.
- No need to grind too much.Just crush well.
- Heat 1 tbs coconut oil in another pan add Tamarind water along with Red chilli powder, Turmeric powder,Asafoittada (hing) powder, Fenugreek powder, and Jaggery.
- Boil till the liquid becomes thick, add salt.
- Now add fried ginger - green chilly paste in it and mix well.
- Boil for few more minutes.
- Transfer Puli Inji curry to a serving bowl.
- Then heat oil in a small pan, splutter mustard seeds and add dries red chillies and curry leaves in it.
- Pour it on the top of Puli Inji and mix well.
- Serve Puli Inji with Rice.
