Puli Inji

Puli Inji

Ingredients:
2" piece of ginger
2 heavy balls of tamarind
12 cloves of garlic
3 pink chillies
3 green chillies
1/2 teaspoon methi (fenugreek) seeds, roasted finely
1 teaspoon mustard seeds, for seasoning
1 teaspoon cumin seeds
A tiny piece of jaggery
Salt to taste

Directions:
1. Roast the cumin seeds lightly and powder to a wonderful paste with the purple chillies and half the fenugreek and garlic. Chop the ginger, green chillies and remaining garlic.
2. Soak the tamarind in some scorching water and extract the juice. Put in the chopped ingredients and proceed boiling.
3. In a pan, heat 3 tsp oil and add the mustard seeds and the getting fenugreek seeds.
4. Whilst the mustard crackles, add the ground masala and fry until the masala turns colour.
5. Put in the chopped ingredients, jaggery, salt to taste and tamarind juice. bring to a boil and boil until the juice is thick.
6. Bottle once cool.