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GINGER TAMARIND PASTE / INCHI PULI PASTE

Hi All,

When I was kid I tasted this Tamarind ginger paste for hot rice , that time there was no
refrigerator in our home but this paste stayed longer fresh.
After so many years now when Arun brought too much Ginger (about 1/4 kg) I was pretty confused
what to do with so much ginger , then suddenly I recollected this paste and asked my Mum for recipe and tried it.
This recipe is similar to Inchi puli but the consistency is different .The recipe is usual not too tough to make and it is healthy , It helps in easy digestion and also never feels heavy.
Lets see the recipe,

INGREDIENTS :
Ginger – 1 cup ( Grated).
Fenugreek – 1 tsp.
Asafoetida – 1/2 tsp.
Gingelly oil / refined oil – 8 tsp.
Mustard – 1/2 tsp.
Dry red chillies – 5 nos.
Tamarind – lemon sized ball.
Curry leaves – a sprig.
Salt – as required.


PREPARATION :
  1. Soak tamarind in warm water for 10 mins.
  2. Dry roast fenugreek and asafoetida ,grind them to fine powder.
  3. Grind Soaked tamarind along with pulp ,soaked water , dry red chillies to fine paste.
  4. In a wide pan heat oil followed by mustard ,curry leaves and saute till curry leaves turn crisp.
  5. Now add grated ginger and fry till it turns to dark colour and forms a mass.

  6. Add fenugreek,asafoetida powder ,mix once and then add the tamarind chilli paste and boil in medium heat.

  7. Keep sauteing in between and boil till the gravy changes the colour and oil oozes out.

  8. When the paste forms a thick mass and oil oozes out, remove from flame.
  9. Store in airtight container.
  10. Even without refrigeration the paste / thokku stays fresh for a month.

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