Ingredients:

• Ginger – 100 gms.
• Shallots – 15-20.
• Green chillies – 5 – 6.
• Chilli powder – 1 tsp.
• Tamarind – a big lemon size.
• Jaggery – add as per taste.
• Raw rice – 2 tsp.
• Black sesame seeds – 2 tsp.
•  Salt to taste
• Oil – 1 –  1 1/2  tbsp.
• Mustard seeds – 1/2 tsp.
• Curry leaves – few.

Method:

• Chop ginger, shallots, green chillies.
• Soak tamarind into water and extract its juice.
• Grate jaggery.
• Dry roast rice and sesame seeds separately and powder it.
• Heat oil in kadai add mustard,when it splutters add finely chopped ginger,shallots,green chillies and curry leaves and saute it in a medium heat until it turns golden brown.
• Add chilli powder stir it for few seconds.
• Now add tamarind water,jaggery,salt and powdered rice and sesame seeds,combine well. Stir it continuously in a medium heat, until the gravy thickens.
• Remove from heat and let it cool.
•  Transfer Puli Inji into a dry container and serve only after 3 hours to avoid the bitterness.
• Puli Inji can be refrigerated and stored like a pickle. Use only dry spoons.
• Adjust the quantity of chillies and jaggery to suite your taste.