Also known as adrak ka achar, Puli Inji is a south indian specialty to add tanginess and flavour to any recipe.The sweet and sour achaar works wonders to your digestive functions and is best served as accompaniment.PULI INJIIngredients250 grams tamarind, deseeded Salt to taste3 green chillies, slit¼ teaspoon turmeric powder2 inch ginger, cut into juliennes1½ cups chopped jaggery1 tablespoon coconut oil1 teaspoon mustard seeds2-3 dried red chillies7-8 curry leaves Method1. 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/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
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