Puli Inji/ Tamarind Ginger Curry

In Kerala this is one of the traditional dish in Onam Sadya (feast). The kick of ginger, chili, and tamarind along with sweetness of jaggery is so yummy. This dish can be prepared in so many different ways. Also it can be stored for more than a month.When I was in Cochin, one of my friend Namboothiri (Kerala Brahmin) aunty gave me this recipe.

Ingredients:

Ginger                                         1 big size

Tamarind                                     1 big lemon size

Grated Coconut                             ½ cup

Red chili powder                           1 tbsp

Coriander powder                        1/2 tsp

Turmeric powder                          1/4tsp

Asafetida powder                          1/4tsp

Jaggery (grated)                          ½ cup

Salt                                             – to taste
Seasonings:
Finely chopped Curry leaves       - 2 tbsp

Mustard seed                            – 2 pinches

Red chillies                                 – 2 nos

Coconut Oil                                 – 2tbsp

Method:

• Wash and peel the skin of ginger. Grate the ginger.
• Fry the grated ginger in 1 tsp of oil till brown .
• Soak the tamarind in ½ cup of hot water for few minutes. Dissolve it and keep aside. Make like thick pulp.
• Heat the oil, fry the shredded coconut till brown color. Then add all powders and fry for one minute. Grind them very smoothly.
• Heat the oil, add mustard seeds, when it is spluttering add curry leaves and red chillies.
• Add tamarind pulp, coconut masala paste, grated ginger and salt in it. Boil for 5 minutes. Finally add jaggery in it.
• Simmer for 5-7 minutes and remove from fire. Pulli Inji is ready. Store it in glass bottle.
• Serve with Dosa, Idli, Rice .