PULI INJI

Puli inji is an inseparable side dish from a kerala sadya.Its infact a special kerala pickle.Being lightly sweet and sour it gives an extra taste for the meal.It is normally made on the previous day as its stand by taste is even more better.

Ingredients:

Ginger(inji)                              1/2cup(finely chopped)
Green chilies                            1-2nos
Tamarind                                  1small lemon size
Jaggery                                      2-3pieces
Turmeric powder                     a pinch
Chilli powder                          1/2tsp
Salt                                           1/2tspn
Fenugreek powder                   1/4tspn
Asafoetida                               1/4tspn
Oil                                           3tbspn
Water                                      as required


For seasoning:
Oil                     1tbspn
Curry leaves      1tspn

1. Soak tamarind in water.
2. In a pan keep water to boil and add in jaggery and make a thick syrup.
3. Finely grate ginger and green chillies.
4. Heat oil in a pan and roast green chillies and ginger untill golden brown in colour and transfer them to a bowl.
5. In the same pan splutter mustard seeds and curry leaves.Now add in turmeric powder,asafoetida and fenugreek powder.Make sure that it doesnt get burnt.This has to be done on a low flame.To this add in the fried ginger and green chillies and saute once.Again add in the tamarind extract and jaggery syrup and salt and let it cook on a low flame until it thickens up.
6.