Geethu's Kitchen - Paru's Puli Inji

Ingredients

1. 12 small balls of soaked tamarind, squeezed 5 times ⇒ 4 cups imli juice medium consistency
2. ⅔ cup shaved jaggery, 1 tsp salt, ⅓ tsp haldi, ⅓ tsp chilli
3. 1 tsp mustard seeds, ¾ tsp methi seeds, ⅓ tsp hing,2 sprigs curry leaves, 1 red chilies
4. 1/2 cup minced ginger
5. 1/4 cup minced thai chilies

Method:

1. Boil imli juice with jaggery, salt, haldi, chilli - bring to a boil and simmer for a couple of min
2. Heat ½ ladle oil, fry mustard seeds, methi seeds, hing, curry leaves, red chilies
3. Add ginger and fry well
4. Add chilies and fry some more
5. Add the previously boiled imli sauce and bring to a boil and simmer for 2-5 min.