Method:

In a pan add 2 tbsp sesame oil and add the mustard seeds.

Once it starts to splutter add finely chopped green chilis.

Saute for a minute.

Add 1 cup finely chopped ginger to this, you can add grated ginger too.

Saute for 3-4 minutes in a medium flame.

Now add 1 cup of tamarind extract. I soaked a small lemon sized tamarind for 10 minutes in hot water and extracted the juice with 1 cup of water.

Now add salt, asafoetida, and red chili powder.

Mix well and let this boil for 15 minutes in a medium-low flame.

Now add 3 tbsp of jaggery to this.

Mix well and let this boil for 5 minutes.

Puli inji will come to a thicker consistency

Switch off and smear 1tbsp of sesame oil.

Puli inji is ready to serve.

Tastes best with curd rice.