Puli Inji - Ginger In Sweet and Sour Sauce

Wishing all my friends and readers A Very Happy Vishu in Advance. May you all be blessed with peace and prosperity :-) 

Try out this Puli Inji recipe for this Vishu and Enjoy the festive with your family and friends. Its quite simple, healthy and extremely good in taste. If you like sour, sweet and spicy, its for you. 

Ingredients:-

1. Tamarind ~ A large lemon size
2. Broken/grated Jaggery ~  2 tbsp (adjust according to your taste, I don't like it too sweet though) 
3. Green chilies chopped - 4
4. Chilly powder -  ½ tsp
5. Water ~ 2 cups
6. Asafoetida powder ~  ½ tsp
7. Salt

Seasoning 

1. Coconut Oil - 2 tsp
2. Mustard seeds - 1tsp
3. Fenugreek seeds ~ ½ tsp
4. Split Urad Dal ~   ½ tsp
5. Dry red chilies - 3
6. Curry leaves few
7. Finely chopped Ginger ~ ½ Cup

Preparation Method:-

1. Crush the urad daal and Fenugreek seeds using a mortar and a pestle, or grinding stone(don't need to powder them, just break them into smaller pieces. Set aside.
2. Pour coconut oil in a pan, add mustard seeds, when they start to crackle add curry leaves, dry red chilies, crushed urad dal, fenugreek seeds and saute for few seconds(till urad dal turns light brown-always keep in medium heat)
3. Add chopped ginger and saute well for a while say 5 to 7 minutes till they turn light golden color. Set this aside.
4. Extract the tamarind water by pressing and squeezing the soaked tamarind, pour bit more water and extract the full tamarind sauce out of it. Pour them to a cooking vessel/pot and put on the stove. Add chili powder, chopped green chilly, few curry leaves, asafoetida, jaggery, salt and let it boil. (No need to cover the vessel, let it cook lid open)
5. You can simmer the stove to medium heat when they start to boil. Now add the sauteed ginger mix and stir and let it boil/cook till the gravy start to thicken. It takes around 45 mins to 1 hour to  thicken the sauce.
6. Switch off the stove, let it cool down completely. Puli Inji tend to thicken even after you take them off the stove, so you don't have to wait till the gravy is very thick.
7. Though it is a Sadya dish, you can make it anytime, any occasion or include in daily menu. It lasts for at-least three-five days if kept at a cool, dry space at room temperature and longer when refrigerated. 

Sending this to Kerlala Kitchen @ Ramya's Recipe