What you need
Ginger: 2 cup (grated or minced)
Oil: 4 teaspoon (I used gingerly oil)
Green chili: 1 no ( I used Serrano pepper)
Jaggery: 3 teaspoon to taste
Chili powder: 2 ½ teaspoon
Turmeric powder: ½ teaspoon
Fenugreek powder: ¼ teaspoon
Tamarind: key lime size
Salt: 2 ½ teaspoon or to taste
Curry leaves: 2 1/2 sprig
Mustard seeds: ½ teaspoon
Red chili: 2 no (Halved into two)
Water: 1 ¼ cup
How I made
In microwave safe bowl heat tamarind and ½ cup water for 15 seconds and extract tamarind juice and discard skin and seeds and set aside.
Wash and peel the skin of ginger and grate or mince them using a chopper, or food processor. If you are courageous you can do grating using box grater. It will cause burning sensation to hands.
I
n thick bottom pan heat 3 teaspoon oil and add grated/minced ginger, green chili and 2 sprigs curry leaves fry them in slow flame for about 15 minutes or until ginger starts to brown on the sides and starts sticking the bottom of pan. Switch off the flame and set aside.
In a small pot heat jaggery with ½ cup of water and brings to boil then remove from the flame and strain for impurities and set aside.
In a sauce pan heat rest of oil and add mustard seeds, halved red chilies and rest of curry leaves. When mustard seeds starts popping switch off the flame and add red chili powder, fenugreek powder and turmeric powder and fry for a minute in the hot pan (This switching off the flame step will prevent burning to red chili powder and fenugreek powder). Then bring the pot to heat once again and add tamarind water, jaggery water, salt and rest of water bring to boil then add fried ginger –green chili-curry leaves mixture and cook them with stirring in between for about 16 minutes or until entire water content is removed and mixture becomes thick and browned. If you need semi solid consistency you have to remove from fire earlier, as puli inji thickens while cooling.
Enjoy with your rice and curry or as side dish for coming Vishu feast.