Puli Ingi

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IngredientsInchi Puli
1. Ginger – 100 gms
2. Green chilly – 3-4 Nos
3. Coconut oil – ¼ cup
4. Tamarind – 1 lemon size ( soak it in 2 cups of water and remove pulp )
5. Chilli powder –2 tsp
6. Turmeric powder – ¼ tsp
7. Methi powder – ½ tsp
8. Salt – as required
9. Jaggery – 50 gms (make it into syrup and sieve it to remove impurities)
10. Uluva powder (roasted and powdered 1 tsp)
For tempering (Talikkal)
1.Coconut oil – 1 dessert spoon
2.Mustard seed – ½ tsp
3. Dry chilli cut to 2 -3 pieces
• Take a Kadai, add ¼ cup coconut oil, when hot add chopped cut ginger pieces and fry till it is golden brown (chuvakke varakkuga) colour. Add Green chilli and fry for few seconds
• To this mixture add 2 cup of tamarind juice, chilli powder , turmeric powder and salt to taste.
• When this mixture boils add the Jaggery syrup and let this mixture thicken. Remove it from fire.
• Take another pan add 1 dessert spoon of coconut oil, add mustard on sputtering add red chilli and on turning color add to it to Puli Inchi. Immediately add roasted Uluva Podi.

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