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Inchi Puli
Ingredients
| Ginger | 25gm |
| Green chilli | 4nos |
| Coconut oil | 1 tablespoon |
| Dry red chilli | 2 nos |
| Mustard seeds | 1/2 teaspoon |
| Tamarind | one small lemon size ball |
| Water | 2 cups |
| Turmeric powder | 1/4 teaspoon |
| Chilli powder | 1/2 teaspoon |
| Jaggery | 25 gm |
| Curry leaves | 1 stalk |
Method
Peel the ginger and slice it into thin round pieces. Fry the ginger in half tablespoon oil until it turns dark brown. Grind the fried ginger while it is hot and keep aside.
Prepare tamarind juice in two cups of water and keep it aside.
Heat the remaining oil and add mustard. Also add red chillies (cut into 3-4 pieces) and curry leaves. Add splitted green chillies and fry it for a minute. Add the tamarind juice, turmeric powder, chilli powder and ginger powder. Allow the mixture to simmer for a while to make it a thick liquid.
Remove from fire and add the jaggery powder and stir well.