INJI PULI (Ginger-tamarind curry)

 

1.Ginger-100gms

2.Tamarind (puli)-a lemon size

3.Turmeric powder-1/2tsp

   Chilly powder-2tsp

   Coriander powder-3tsp

   Asafoetida powder-1/4tsp(optional)

   Fenugreek powder-1/4tsp

4.Jaggery(sarkkara)-as required

5.Salt

6.Coconut oil-1/2 cup

   Mustard seeds-1tsp

   Pearl onion(chopped)-3tsp

   Curry leaves

   Dry red chilly

1. Clean and cut ginger in to thin pieces.Heat oil and fry ginger till golden brown.Grind it with out adding water.


2. Dry roast turmeric powder ,chilly powder and coriander powder.Allow it to cool.
3. Dilute tamarind in 2 cup water.Add all the powder ,ground ginger,salt and jagerry.Mix well.
4. Heat 3tsp oil ans splutter mustard seeds.Add chopped onions and saute till they become golden in color.
5. Add ginger-tamarind mix and boil.Add fenugreek powder and asafoetida powder.
6. When the gravy becomes thick,add curry leaves and remove from fire.