Puliyinji / Inji Curry (Sweet Ginger-Tamarind Chutney)

Ingredients

  1. Ginger (finely chopped) – 75 g
  2. Tamarind                      – 50 g
  3. Turmeric powder         – 1 Tsp
  4. Chilly powder              – 1 tbsp
  5. Asafoetida                   – 20 gm
  6. Jaggery                        – 75 gm
  7. Mustard seed               – 1 tsp
  8. Red chilly                    – 3 nos
  9. Fenugreek powder       – 1 Tsp
  10. Green chillies               – 10 gm
  11. Coconut oil                  – 3 Tsp
  12. Salt
  13. Curry leaves

Preparation

  1. Boil 2 ½ litres of water and soak tamarind in this. Extract pulp from this tamarind and strain it.
  2. To this pulp, add one more litre of water and turmeric powder, chilli powder, asafoetida, jaggery and curry leaves and keep it on the flame.
  3. When it starts boiling, add 1 tsp of coconut oil to this.
  4. Heat remaining coconut oil in a small pan and splutter mustard seeds.
  5. Add red chillies, curry leaves to this.
  6. Add ginger pieces, green chillies and fry in a medium flame till the raw smell goes.
  7. When the 3 litres boiled tamarind mixture get reduced to 1 ½ litres, add fried ginger mixture to this and mix well.
  8. Switch off the flame and add fenugreek powder.

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