Puli Inji

This dish was initially at distance for me, as I never knew, I would get fond of this later :-)
Simple, yet tangy and sweet side touch for a coconut-jeera paste curry.

 

Requirements :

Tamarind - small lemon size
Peanuts - 1 tbsp
Ginger - 1 tbsp chopped
Turmeric Powder - 1/2 tsp
Green Chilli - 2 slit
Salt - to taste
Mustard - a tsp
Fenugreek Seeds - a tsp
Jaggery - 1/4 Cup
Perungayam Powder - a tsp
Curry Leaves - Handful
Coreander Leaves - chopped finely to garnish.

Method :

Start by soaking the tamarind in warm water. Squeeze out the juice and keep aside.
Heat a pan, pouring 2 tbsp Gingelly Oil ( or any other prefered oil ).
Splutter mustards, roast the peanuts, add curry leaves, fenugreek seeds, ginger and green chilli.,

Add in the powders 1 by 1.
Pour in the Tamarind water and allow the rawness of the tamarind water evades away.
At this juncture, add crushed jaggery.
Allow until the mixture turns mushy,,
Fantastic Inji Puli ready to side touch for hot steamed rice in less then few minutes.