Ingredients:
Ginger - 50 gm
Green Chillies - 50 gm
Mustard Seeds
Fenugreek Seeds(uluva)
Curry leaves
Oil
Chilli Powder - a dash
Jaggery - 1/4 kg
Tamarind Pulp
Salt to taste
Directions:
1. Cut ginger and green chillies into very small pieces. Green chillies should
be round in shape.
2. Take the jaggery in vessel, add some
water, and boil. Keep it for 10 minutes till it become
thick. Separate all the unwanted things from the syrup.
3. Heat oil in a pan, add mustard, fenugreek
seeds, curry leaves, and then add ginger and green chillies
to that and fry in low fire. Add the tamarind pulp and
cook for another 10 min. Add jaggery syrup, little chilli
powder, turmeric powder and salt to it. Cook for 10 minutes.
Now the hot and sour injipuli is ready to serve. |
