Puli Inji Recipe - Tamarind and Ginger Chutney

Step 1: To begin making the Puli Inji recipe, heat a tablespoon of oil in a saucepan; add the mustard seeds, fenugreek seeds and allow it to crackle

Step 2: Stir in the asafoetida, curry leaves, ginger and green chillies

Step 3: Saute for a few seconds

Step 4: Add the turmeric powder, tamarind extract, red chilli powder, jaggery and salt to taste

Step 5: With heat on high, allow the puli inii mixture to come to boil

Step 6: Once it comes to a boil, turn the heat to low and simmer the the puli inji for about 15 minutes until the mixture becomes a little thick

Step 7: At this point, turn off the heat and check the salt and adjust to taste accordingly

Step 8: Transfer the Puli inji to a serving bowl and serve hot

Step 9: The Puli Inji can be stored in an air tight container in the refrigerator for a couple of weeks and used as and when desired

Step 10: Serve Puli Inji with almost everything like dosa, idli, chilla, and especially with Upma Kozhukattai