Tamarind: 1 big lemon sized
Ginger finely chopped: 4tbsp
Green Chilli chopped: 3tbsp (as per your tolerance)
Jaggery powdered: 4-5tbsp
Salt: ½ tsp
Coconut oil/any refined oil: 3-4 tbsp
Mustard seeds: ½ tsp
Curry leaves: 1 string
Method Of Preparation
Soak tamarind in warm water to about 5-10 minutes.
Extract the juice from it. (Should be about 1 ½ -2 ½ cups). Keep this aside.
Heat oil in a pan and splutter the mustard seeds and add curry leaves.
Add ginger pieces to it and roast until it slightly changes the color and then add the chopped green chillies.
Roast it for about 2minutes. Then add the tamarind juice to it.
Let the tamarind juice boil and become thick.
When it starts to thicken add jaggery and salt to it.
From this stage stir continuously till you get the consistency of puli inji.
Switch off the flame. When cooled store in clean dry and air tight bottle.