InjiPuli

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 InjiPuli (Ginger-Tamarind Chutney)





Chop ½ cup ginger and 4-5 green chilli into tiny pieces, heat 3 tablespoon coconut oil and fry the ginger and chilli pieces, when it starts to get brown, add ½ haldi powder, 2-3 tsp red chilli powder, ½ tsp methi powder(or crushed methi dana) and ½ tsp asafoetida, mix well and fry half a minute, then add 2-3 tablespoon tamarind paste or extract. Add few tablespoon water to make a very thick paste then add 5-6 tablespoon jaggery....cook till it becomes thick, add salt. Give this a tempering of mustard seed, curry leaves and  dry red chillies.


Check for seasoning, sweet and spice and adjust accordingly.

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