Puli Inji (Tamarind Ginger curry)

Puli Inji is one of the items served in Onam. The main ingredient in this dish is ginger. Ginger is a medicinal herb and is used in many curries in India. Puli inji has a sweet and sour taste. Here is another translated recipe from vanitha.
Ingredients:-

1. 100 gms ginger
2. 5 green chillies
3. 250 gms tamarind
4. 40 gms chilli powder
5. 10 gms turmeric powder
6. 1 pinch asofoetida (hing/kayam)
7. 1 piece jaggery grated (gud/sharkara) adjust according to the taste required
8. salt as required
9. 10 ml. coconut oil
10. 1 sprig curry leaves
11. 1/4 tsp. fenugreek powder (methi/uluva)

Method:-

• Cut ginger and green chillies into very small pieces. (Please peel the ginger first) and fry this in 5 ml. coconut oil until light red in colour. Use a heavy bottomed vessel or it may get burnt.
• Add one litre water to the tamarind and take out the juice from it. Sieve the juice and add it to the fried ginger and green chillies and boil.
• Add all the items from 4 to 8 above and boil it until the mixture thickens. Remove from the top of the stove.
• Sauté the curry leaves in the rest of the coconut oil and pour over the puli inji curry. Add the asofoetida powder to this, mix and serve it with rice.

Source: Vanitha magazine August 15-31, 2007