PULI INCHI

Ingredients

1. Ginger - 150 gm
2. Green Chilly - 50 gms
3. Tamarind - 80 gms
4. Jaggery - melted 1 cup
5. Turmeric powder - 1 tsp
6. Red chilly powder -5 tbsp
7. Fenugreek -1 tsp
8. Asfoetida - 1/4 tsp 
9. Mustard  seeds- 1tbsp
10. Red chilly - 2 broken
11. Urad dal - 2 tsp
12. Curry Leaves - a few
13. Water -6  cup
14. Salt as needed
15. Coconut oil - 3 tbsp

Method

1. Peel the ginger and grate to fine pieces, then chop the green chilly into very fine pieces and keep both aside.
2. Soak tamarind in 2 cups of warm water for 25 mins then sqeeze extract and filter it, squeeze the residue thoroughly one or two times more, adding warm water each time. 
3. Take a pan or preferebly an earthen pot, pour the tamarind water, then add salt grated ginger (keeping aside 2tbsp for frying), chopped chilly, turmeric & red chilly powders, curry leaves, mix well, bring to boil in high flame, then reduce the flame to medium and continue boiling till the ginger and green chilly are thoroughly cooked and the gravy becomes semi thick. To it add melted jaggery about 1 glass, stir well,  keep on boiling until the gravy is semi thick. Check the salt and sweetness (add more jaggery if needed) before reducing the flame.
4. Heat oil in a pan, add mustard Urad dal, grated ginger (balance 2tbsp) red chilly, fenugreek, asafoetida  and curry leaves and fry well. Add this to the puli inchi, mix well and swich off the flame.
5. Cool and transfer Puli Inchi into a dry bottle and enjoy after one day. 
6. Serve with hot rice as pickle.