Fresh Ginger-1/4kg(finely chopped)
Tamarind-3 lemon sized
Salt -to taste
Chilly Powder-1 tsp
Dry Red Chilly-3
Green Chilly-4(finely chopped)
Jaggery/brown sugar-according to taste
Peel the ginger and cut into fine pieces,heat coconut oil in a kadai and add the ginger and fry it. Fry till it ginger turns light golden.Drain them and set aside.
Soak tamarind in one cup of hot water for 15 minutes or you can microwave for 30 seconds and extract the juice .Sieve it and add to a deep bottomed kadai along with salt,chilly powder and turmeric powder.
Mix well .Bring to boil . Once it starts to boil reduce the heat and simmer and cook for 30 minutes or until the raw taste of the tamarind is no longer there. By that time the gravy will be almost thick.If you like your
inji puli to be sweet or purified jaggery now.Now add the crushed ginger and ,lower the flame and allow it to come to a boil. Add hot water if it became too thick,Inji puli gets thicker when it cools down..
Now heat remaining oil in a separate pan and add mustard seeds.When it splutters add chopped onion,chopped dry red chilly,chopped green chilly and curry leaves and saute till it turns brown. Add this to Inji puli