PULI INJI Ingredients 250 grams tamarind, deseeded Salt to taste 3 green chillies, slit ¼ teaspoon turmeric powder 2 inch ginger, cut into juliennes 1½ cups chopped jaggery 1 tablespoon coconut oil 1 teaspoon mustard seeds 2-3 dried red chillies 7-8 curry leaves Method 1. Heat sufficient water in a non-stick pan and bring to a boil. Add tamarind, mix and soak for 7-8 minutes. Remove from heat, cool and strain to get the pulp. 2. Heat a deep non-stick pan. Pour the tamarind pulp in it, add salt, green chillies, turmeric powder and ginger, stir to mix and cook for 10-12 minutes. 3. Add jaggery, mix well and cook till it is completely dissolved. Switch off heat and set aside. 4. Heat coconut oil in a small non-stick tempering pan. Add mustard seeds and let them splutter. Add red chillies and curry leaves, sauté for 30 seconds and pour over the tamarind mixture. Mix well. 5. Serve or store in an air tight container. Click to Subscribe: http://bit.ly/1h0pGXf For more recipes : http://www.sanjeevkapoor.com Best cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQq Facebook : http://www.facebook.com/ChefSanjeevKapoor Twitter : https://twitter.com/sanjeevkapoor