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Inji puli is an integral part of Onam Sadhya.
All things made of tamarind are heavenly!
Soak the tamarind in a cup of warm water, then extract the thick juice and keep it aside. Also roast the fenugreek seeds, then make a powder of it and keep aside.
Heat oi in a thick bottomed pan. Add in the mustard seeds, curry leaves, then add in the chopped ginger and chopped green chillies, fry till it's golden brown in colour.
Next pour in the tamarind water, chilli powder, turmeric powder and salt. Bring this to a boil. Keep it on a medium flame for 10-15 mins to get rid of the raw smell of the tamarind and to get a gravy of thick consistency.
Now add the jaggery and allow it to boil, then add in the fenugreek powder. Once it reaches a thick consistency and the oil starts floating on the surface. Remove it from the heat and serve.
Store it in a glass or ceramic container and refrigerate it for later use.
SERVING: 10
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71, Sonali Park,
Kolkata, West Bengal - 700084
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