- Tamarind pulp-2tsp
- Jaggery -2 tsp,grated
- green chilly-5-8,finely chopped
- Coconut-1/4 cup(cut into very small pieces)
- dry red chilly-2
- mustard seeds-1/2tsp
- Fenugreek seeds-1/4tsp
- curry leaves-1-2 sprigs
- Small onion-1-2,finely chopped
- Chilly powder-2tsp
- Turmeric powder-a pinch
- Salt to taste
- Oil-as required
- Peel and chop the ginger into round pieces.Fry it till brown and drain on a kitchen tissue.
- Crush this fried pieces in a mortar and pestle or in a mixie.
- Soak tamarind pulp in 1 cup of warm water for 10 minutes.
- After 10 minutes,squeeze out the tamarind juice and keep aside.
- Dry roast fenu greek seeds and crushed it well.
- heat oil in a pan,add mustard seeds.when they pop up add chopped small onions,curry leaves and saute well.
- Add chilly powder and turmeric powder paste to this and saute for few seconds.
- Boil tamarind juice along with this sauted paste,salt,greenchillies,small onions.Add fried ginger pieces to this and let it simmer until it reaches a thick consistency,stirring occassionly.Add grated jaggery to this.
- Pour over the puli inji.Allow to cool.It thickens more when sits in the room temperature.
- Store in an air tight glass bottle.
- It can be served not only at Sadya but also a great condiment for Biryani.
- Adjust tamarind and jaggery according to your personal taste.
- There should be a proper balance between tamnarind and jaggery/brown sugar.
- This can be bottled and stored in a refrigerator for a long time.
- Never use plastic bottles to store this.Use glass bottles.