Puli Ingi

Ingredients:

• 1 ball tamarind (size of a sweet lime)
• Ginger - 25 gms
• Green Chillies - 10
• Urad dal - 2 tsp
• Mustard seeds - 2 tsp
• Chana dal - 2 tsp
• Asafoetida - 2 tsp
• Turmeric powder - 1/2 tsp
• Sesame seeds / til - 1 tbsp
• Jaggery - as per taste
• Sesame seed oil - 2 tbsp
• Salt to taste

Method

• Extract pulp from tamarind.
• Pour oil in a thick bottomed pan. Add mustard seeds, urad dal and chana dal. When the seeds splutter and the dal turns brown add finely chopped ginger and green chillies.
• Fry for a minute. Add tamarind extract.
• When it boils add turmeric powder, asafoetida and salt.
• Let boil for 5 - 10 minutes.
• Dry roast sesame seeds and powder it.
• Add Jaggery to the tamarind extract and let boil for a few more minutes until the jaggery has blended well.
• Add sesame powder and immediately take the extract off the stove.
• Cool and store in airtight containers for 10 - 15 days.
• This can be served with rice / dosa.