Puli Inji

• Fry the dry red chillies, mustard seeds and fenugreek seeds for a minute or two.

• Remove and grind them to a fine powder.

• Peel and finely chop the ginger.

• Combine this with salt, tamarind extract and grind to a thick, smooth paste, without adding water.

• Heat the remaining oil in the pan.

• Add the ground ginger paste, jaggery, asafoetida powder and chilli powder.

• Simmer over low flame until thickened.

• Remove and store it in a ceramic (or a bottle container).

Stays good for a long time if stored properly in the fridge.