Puli Inji

How to Prepare

1. Peel and finely chop or grate the ginger.
2. Soak tamarind in 2 cups of warm water for 15 minutes, then extract the juice and set aside.
3. Heat sesame oil in a heavy-bottomed pan over medium heat.
4. Add mustard seeds and wait until they splutter.
5. Add dried red chilies, curry leaves, and asafoetida, and sauté for 30 seconds.
6. Add the chopped ginger and green chilies, and sauté for 5-7 minutes until the ginger turns golden brown.
7. Pour in the tamarind extract, add jaggery, turmeric powder, and salt. Mix well.
8. Cook on low heat for 15-20 minutes, stirring occasionally, until the mixture thickens to a jam-like consistency.
9. Turn off the heat and let it cool completely.
10. Transfer the Puli Inji to sterilized glass jars and store in the refrigerator.