Ingredients
Ginger finely chopped- 100 gms
Green chillies chopped- 7
Oil- 1 tablespoon
Tamarind paste- 1 tablespoon
Chilli powder- 1 teaspoon
Coriander powder- 1 teaspoon
Fenugreek powder- 1/2 teaspoon
salt to taste
Jaggery- a small piece
For tempering
Oil- 1/2 tablespoon
Mustard seeds- 1 teaspoon
Dried red chillies- 2
Curry leaves- a few
Method
Heat 1 tablespoon oil in a pan. Saute the ginger and chillies till they turn nearly brown in colour.
Add the chilli powder and coriander powder and saute for a minute. Add the tamarind paste diluted with 1/2 cup water or more and mix well. When it starts to boil, add salt and jaggery and boil again till you get a thick consistency. Switch off heat.
For Tempering
Heat another pan. Add mustard seeds and when they splutter, add curry leaves and chillies. Switch off heat and pour over the ginger curry. Mix well and serve. This dish can be prepared a day or two ahead.
PuliyInji Curry Ready 🙂
