Fresh Ginger-1/4kg(finely chopped)
Tamarind-3 lemon sized (soaked in water )
Coconut Oil-5Tbsp
Turmeric Powder-1/2tsp
Salt -to taste
Chilly Powder-1 1/2 tsp
Mustard seeds-1/2tsp
Curry Leaves-2strings
Small onion-4(chopped)
Dry Red Chilly-3(chopped)
Green Chilly-4(finely chopped)
Jaggery(Sharkara)-according to ur taste
Method
Peel the ginger and cut into long pieces and chop finely…Pour the finely chopped ginger into salt water and keep it there for 5 minutes..After that wash properly and drain it ..After draining heat coconut oil in a kadai and add the ginger and fry it …Fry till it become golden brown in colour…Then take it from oil and keep aside for cooling ..Then take a blender and crush the fried ginger and keep that aside…Soak tamarind one cup of hot water for 15 minutes and extract the juice . Filter it and keep it aside..If u have kalachatty, specially made for making erupuli and injupuli take that or take a deep bottomed kadai and pour the tamarind juice into that ..Then add salt,chilly powder and turmeric powder and mix well ..Bring to boil ..Simmer and cook for 15 minutes so that the raw smell of tamarind disappears and the gravy is thick..
Take the jaggery in a bowl ( some people like injipuli to be sweet and some people not ..So take the jaggery according to ur taste) and add 1 cup of hot water and mix well …Now filter the jaggery water and keep that aside..(If u want u can omit jaggery )
Now heat remaining oil in a separate pan and add mustard seeds..When it splutter add chopped onion,chopped dry red chilly,chopped green chilly and curry leaves and saute till brown colour …Pour this mixture to the cooked tamarind water…Now add the crushed ginger and jaggery water ,lower the flame and allow it to boil well…Boil till it become a thick liquid…Check the salt and jaggery if u need more add accordingly.. ….Injipuli gets thicker when it cools down..
So now the tasty injipuli is ready to serve…After cooling transfer into glass containers and u can keep it in the fridge for long ..