PULI INJI

Ingredients:

Tamarind - Lemon size ball

Ginger(finely chopped) - 3-4 tbsp

Greenchillies(slit) - 10-12

Sesame oil - 1/4 cup

Jaggery - 1/4 cup

Mustard seeds - 1 tbsp.

Split urad dal - 1 tbsp.

Channa dal - 1 tbsp.

Curry leaves - a sprig

Turmeric powder - 1 tsp

Orid whole - 2 tbsp

Sesame seeds - 3 tbsp

Salt - to taste

Method:

Soak tamarind in warm water for 15-20 mins and extract thick juice and keep aside.

Heat oil in a wide bottomed, thick pan. When the oil starts smoking, reduce the heat and add mustard seeds.

When they splutter, add urad dal, channa dal, and curry leaves (in the same order). Increase the heat.

When the dals turn light brown in colour, add the slit green chillies, fry for 2 mins and add the chopped ginger.

Fry for another 2 minutes and pour the tamarind extract.

Add turmeric powder, salt and jaggery and allow the mixture to boil to a thick consistency(around 25-30 mins).

When the oil starts floating on the surface, remove from heat.

Dry roast orid whole and sesame seeds and powder finely. Add this powder to the prepared Puliinji.

Serve with rice,dosas or idlis.

Note:

Stays good in refrigerator for 3-4 weeks.