PULI INJY, how to make ginger-preserve in tangy tamarind sauce

GINGER........used to loathe during childhood. Now, its medicinal values stun me!!!...helps calm nausea and vomiting, protects the digestive track, reduces migraine related discomfort, promotes brain health, supports stable blood sugar and healthy blood pressure, helps muscle aches, and benefits cardiovascular function, and Ginger with its robust flavor, should be well incorporated into our food items and beverages wherever possible.
This authentic dish is a perfect combo for Koottu varieties
Please also check my Ginger-curry leaves thogayal.
Please check my Glossary for any unknown terms.
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Ingredients

Tender, grated ginger - 1/2 cup

Jaggery - 1/3 cup + 3 tbsps

Tamarind paste - 1 slightly heaped tbsp

Green chillies - 4, finely chopped

Salt to taste

Dry roasted and powder methi/fenugreek powder - 1/4 tsp

To season

Gingely oil - 3 tbsps

Hing/asafoetida powder - 1/2 tsp

Turmeric powder - 1/4 tsp

Mustard seeds - 1 tsp

Broken urad dhal - 1 tsp

Channa dhal - 1 tsp

Recipe cuisine: South Indian; Category: Lunch/dinner

Prep time: 10 mts; Cooking time: 15 mts

Yields a small cup

Non stick pan heated up, gingely oil added, and all the above mentioned seasonings added

Then the chopped green chillies and grated ginger added

and sauteed well on low flames

About 2 1/2 cups water added, and let to boil.

Tamarind paste goes in

Jaggery now

Salt to taste, all let to boil well, till the quantity reduces and tamarind has lost its raw flavor.

See!! how it has reduced...now the dry-roasted methi powder added.

Serve this flavorful, medicinal-property-rich Puli Inji with a proper south indian lunch.

This post first appeared in www.malpatskitchen.com

Categories: Accompaniment & dips, Pickles-Preserves & Podis