Puli Inji / Sweet and Sour Ginger Curry

Ingredients:

• Ginger - 4 tbsp

• Green Chilly - 1 or 2 nos

• Jaggery - 1 small block or 2 tbsp powdered

• Tamarind - 1 lemon size

• Salt to taste

• Curry Leaves - a few

• Mustard Seeds - 1/2 tsp

• Red Chilly - 1 or 2 nos

• Hing - 1 pinch

• Fenugreek Powder - 1 pinch

• Boiling water as required

• Coconut Oil / Sesame Oil - 1 tsp + 1 tsp + tbsp

Method:

• Finely chop ginger and keep aside. Roast ginger in 1 tsp oil till golden brown and crispy.

 

• Soak tamarind in enough hot water for 10 mins to extract all the juice. Sieve and keep aside.

• Grind in a mixer jar/ mortar pestle to get coarse powder along with green chilly (Optional if you don't like to bite ginger in the curry).

• Heat oil in the same pan and add the crushed ginger followed by finely chopped green chillies.

• Add tamarind water and bring it to vigorous boil. Stir occasionally. Add hing, fenugreek powder and salt to taste.

• Let it cook for 5-10 mins.

• Add jaggery to the mixture and mix well to combine. Adjust salt. Check for sweetness or sourness and adjust. Gravy will thicken on cooling. 

• Switch off the stove when right consistency is reached.

• Heat 1 tbsp oil in a pan and add mustard seeds when oil is hot.

• When mustard splutter, add roughly chopped red chillies and curry leaves.

• Season it over the curry and ready to serve.