PULI INJI RECIPE
- ½ Cup Chopped ginger
- 3 - 4 Piece Green chillies finely chopped
- 4 - 5 Piece Jaggery
- Tamarind - enough
- ¼ tbsp Turmeric powder
- ½ tbsp Chili powder
- ¼ tbsp Fenugreek powder (fenugreek)
- 1 tbsp Oil
- Salt - to taste
- Water - as needed
- 1 tbsp Oil
- ¼ tbsp Mustard seeds
- 4 - 5 piece Dried red pepper
- A stalk of curry leaves
Dilute 1 cup of tamarind in lukewarm water and squeeze the juice.
Heat 1 cup water in a deep pan and add the jaggery pieces. Melt it and stir continuously until a syrup is formed.
Strain the jaggery syrup into any particles and set it aside.
Add sour juice to the filtered jaggery syrup and bring to a slow boil. Add more jaggery or sour juice as required and adjust the sweetness and sourness of the sauce. Continue to simmer the sauce, stirring occasionally.
Meanwhile, heat 1 tbsp oil in a non-stick pan and fry the chopped ginger for a few minutes until the raw smell disappears. Add green chilies and continue frying till the ginger gets golden brown.
Reduce heat and add turmeric powder and red chili powder. Fry for a minute and pour everything into the boiling jaggery and sour sauce. Sprinkle with fenugreek powder. Stir in the sauce and allow to boil.
Meanwhile, heat 1 tbsp oil in the same pan and sprinkle with mustard. Add dried red chilies and curry leaves. Fry for a minute.
Pour the masala in the sauce and mix well. Let the sauce boil over medium-low heat until the desired consistency is achieved.