Puli Inji

Ingredients

1 cup tamarind ( 75 to 100 gms)
( soaked in hot water for 10 minutes and extracted about 2 cups juice)
½ cup green chillies (finely chopped)
½ cup ginger (finely chopped)
½ cup powdered jaggery
½ tsp turmeric powder
4 tbsp gingili oil
1 tsp mustard
1 tbsp channa dhal
Salt to taste

Method

Heat oil in a pan, add mustard when it starts spluttering,
add channa dhal roast them.
Add green chillie, ginger and saute.
Add tamarind water, turmeric powder and salt.
Allow to boil for 10 minutes.
Add jaggery and cook until thick consistency.
Ready to serve puli Inji.
Goes well with curd rice and upma.

You can store this in a bottle more than a month.
If you want more spicy reduce the jaggery according to your taste.