Puli Inji

This one is almost like the Inji curry recipe Ive posted earlier. Here. Ive used molasses syrup instead of sugar. This is a must have in the Kerala Sadya menu (Well, Inji curry is usually served in our corner of the state. ie south.. and in North Kerala, it is Puli Inji that is served for Sadya). If you ask me which one I prefer...well, I love both and will be very very happy if both are served.. ;)

Ginger:250 gm chopped fine
Green chillies: 5 chopped fine
Tamarind: a lil bigger than lime sized soaked in a bowl of water
Kashmiri Redy Chilly powder: 3 tbsp
Fenugreek powder: 1/4 tsp
Molasses Syrup: 3 tbs
Salt: as required
Oil: 1/5 cup

Mustard: 1 tsp

Dried red chily

In a heavy bottomed pan, heat the oil and splutter the mustard and dried red chilly.

Add the green chillies and ginger and fry till ginger turns brown.
Now add the tamarind water, salt, molasses syrup, chilly powder and let it boil.
When the gravy becomes thick, add the fenugreek powder and simmer for a minute.
 Serve with rice. It tastes even better the next day and the days after...