PULI INCHI / INJI PULI / Fried ginger in a tangy Sauce - Kerala Sadya Vibhavangal

Ingredients : 

Ginger : 1Cup, finely chopped

Green chilly : 2, finely chopped

Tamarind Extract : 1Cup, from Lemon sized ball

Chilly powder : 1/2tsp

Turmeric Powder : 1/2tsp

Asafoetida / kayam : 1/4tsp

Jaggery : 2block, add more if needed, grated

For Tempering :

Mustard Seeds : 1/2tsp

Fenugreek Seeds : 1/4tsp

Curry Leaves : 2springs

Dried Red Chilly : 1

Coconut Oil 

Method :

1. Fry the finely chopped ginger in coconut oil and drain using a kitchen towel. When it cools down,  crush using a mixer.(Do not add water).

2. .Heat 1tsp coconut oil in a clay pot and add mustard seeds. When it splutters add fenugreek seeds, dried red chillies, curry leaves and green chilllies in same order. Saute well in medium flame.

3. Turn the flame to Low and add chilly powder and turmeric powder and hing ( kaayappodi). Mix well and  add tamarind extract , jaggery and salt. Add  crushed ginger to the pan and combine well. Adjust the salt. Cover and cook in medium flame for 5minutes. Check the consistency and cook till the gravy becomes very thick. Allow to cool. 

4. Store in airtight containers and refrigerate.