Puli Inji

Puli in malayalam means Tamarind and Inji means Ginger. Puli Inji is nothing but ginger and tamarind cooked together along with various other ingredients which results in sweet, spicy, tangy tastes. This is one of the important dish served in a sadhya(A meal served in a banana leaf with many varieties of dishes).

Tamarind/Tamarind pulp-Lemon size/3 tbsp      
Ginger - 1/4 cup( finely chopped)
Green chillies - 5 (cut in round shape)
Turmeric powder - 1/4 tsp
Chili powder - 1/2 tsp
Jaggery -  5 cubes or more acc to taste
Salt to taste
Coconut oil -  2tsp
Mustard seeds - 1/4 tsp
Dry red chillies - 2 no
Curry leaves - 1 stalk
Rice-1/4 tsp
Fenugreek seeds /uluva-1/4 tsp

Method Of Preparation:
1. Roast the rice and fenugreek till it becomes crisp.Powder it and keep aside.
2. Soak the tamarind in 1/2 cup warm water for some time. Squeeze the tamarind and pour the extract into a deep pan,add a cup of water to it.If using pulp just add  a cup of water.Add salt, turmeric powder, chilly powder and bring it to boil (do not cover with lid). Reduce heat and simmer for some time.
3. Add the chopped ginger, green chilly, jaggery cubes and let it simmer until it reaches a medium thick consistency, stirring occasionally. Takes about 45 min to become medium thick. Add extra jaggery and mix during this process if tamarind taste stands out.Once it becomes medium thick switch off heat.Add the rice powder and mix well.
4.Heat oil in a small pan. Sputter mustard, fry the dry red chillies and curry leaves. Pour over puli inji.

Tips:
1. Adding rice powder helps to thicken puli inji.
2. Wait for a day before using Puli inji. It tastes great the next day.
3. If used with a clean spoon and stored properly(refrigerate) stays good for nearly 3 weeks to a month.