Ingredients

• 1 lb - Ginger.
• 1 lb - green Chillies.
• 1 cup - oil.
• 1 tbsp - Mustard.
• 1 tbsp - Channa Dal.
• 2 tbsp - Urud Dal.
• 2 tbsp - Methi seeds.
• 1-2 tbsp (according to your taste) - Hing.
• 4 tbsp - Jaggery.
• 1 packet - Tamarind (if paste use 3-4 tbsp).
• 1 tsp (full) - Turmeric.
• 1.5 tbsp - Black Sesame (Roasted & powdered coarsely without oil).
• Salt to taste.

How to Make Puli Ingi

• Cut ginger and green chillies into small pieces and keep aside.
• Roast black sesame and keep aside without adding oil (it's for garnishing at the end).
• Heat oil in a deep kadai, add mustard, channa dal, urad dal and methi. Let the mustard pop.
• Now add ginger and green chillies and fry a little.
• Pour the tamarind pulp or paste with water.
• Add turmeric, hing, salt and jaggery.
• All the ingredients should immersed in the tamarind water.
• Keep stirring, while cooking on low heat until it forms a thick paste.
• Garnish with the roasted and powdered sesame seeds.