Puli Inji

Ingredients:

2" piece of ginger
2 large balls of tamarind
12 cloves of garlic
3 red chillies
3 green chillies
1/2 tsp methi (fenugreek) seeds, roasted finely
1 tsp mustard seeds, for seasoning
1 tsp cumin seeds
A small piece of jaggery
Salt to taste

Method:

• Roast the cumin seeds lightly and powder to a fine paste
• with the red chillies and half the fenugreek and garlic.
• Chop the ginger, green chillies and remaining garlic.
• Soak the tamarind in some hot water and extract the juice.
• Put in the chopped ingredients and continue boiling.
• In a pan, heat 3 tsp oil and add the mustard seeds and the
• remaining fenugreek seeds.
• When the mustard crackles, add the ground masala and fry
• till the masala turns color.
• Put in the chopped ingredients, jaggery, salt to taste and tamarind juice.
• Bring to a boil and boil till the juice is thick.
• Bottle when cool.