Tamarind Ginger curry / இஞ்சம் புளி

 InjiPuli is one of the items served in Onam./all sadya
The main ingredient in this dish is ginger. Ginger is a medicinal herb a.inji Puli  has a sweet and sour taste.


Ingredients:-
Ginger-finelly chopped
Green chillies-5finelly chopped
Tamarind - lemon size
Chilli powder-1tsp
Coriander powder-1/2tsp
Turmeric powder
 Asofoetida (hing/kayam)-1 pinch
1 piece jaggery grated  according to the taste required
Salt as required
Coconut oil
Curry leaves
Fenugreek  (methi/uluva)-1/2 tsp



Method:

• Cut ginger and green chillies into very small pieces. add chilli powder,coriander powder,tumeric and cook them(half)
• Add tamarind  juice to it. and boil.till raw smell gone.cook until the mixture thickens. 
• Sauté the mustard,fenugreek curry leaves in the rest of the coconut oil and pour over the puli inji curry. 
• Add the asofoetida powder to this, mix and serve it with rice.
• it can be stored for more than 2 weeks ....even  each and every chilles and ginger tastes good that is the speciality of this Dish

Happy cooking