A very exciting and mouth-watering chutney made with tamarind and ginger that is sweet and spicy and full of flavours.
Ingredients
½ cup tamarind (pulli) pulp
¾ cup finely chopped ginger (inji)
2 tsps fenugreek seeds (methi dana)
2 tbsps Kolam rice
2 tbsps oil
4-5 green chillies, chopped
Salt to taste
¼ tsp turmeric powder
1¼ cups jaggery syrup
Tempering
1 tbsp coconut oil
1 tsp mustard seeds
8-10 curry leaves
2-3 dried red chillies
½ tsp asafoetida (hing)
Method
1. Dry roast fenugreek seeds and rice till fragrant in a non-stick pan. Allow to cool slightly and transfer into a blender jar and blend to a fine powder.
2. Heat oil in a non-stick deep pan, add ginger and green chillies and mix and sauté for 2-3 minutes.
3. Add tamarind pulp and salt, mix and stir for 1-2 minutes. Add turmeric powder and ½ cup water and mix well. Cook for 2-3 minutes.
4. Strain jaggery syrup and stir and cook till the mixture comes to a boil.
5. Add ground powder and mix and cook for 3-4 minutes on medium heat. Take the pan off the heat.
6. For the tempering, heat coconut oil in a small pan. Add mustard seeds and let them splutter. Add curry leaves, dried red chillies and asafoetida and pour this into ginger-tamarind mixture and mix well.
7. Transfer pulli inji into serving bowls and serve as required.
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