• Clean ginger and chop into small pieces.
  
• Chop green chillies.
  
• Heat coconut oil in a kadai and add chopped ginger, chopped chilly and saute for 2 minutes until ginger colour turns brown.
  
• When it turns brown switch off gas. Keep it aside.
  
• When it become cool, we have to crush the fried ginger. First, transfer the fried ginger and chillies to a mixer jar.
  
• Grind coarsely without adding water. Keep this aside.
  

To Prepare Tamarind Paste:

• Take 5 nos. of tamarind for making 4-5 tbsp of paste.
  
• Take the required tamarind in a bowl. Add hot water and soak for 10 minutes.
  
• Squeeze to extract the paste. Discard the waste.
  

Final Stage Of Preparation:

• Heat a pan in low flame and add the crushed ginger ingredients.
  
• Add 1/2 tsp chilli powder and 1/4 tsp turmeric powder. Fry well in low flame until the raw smell goes away.
  
• Add 4-5 tbsp tamarind paste and adjust based on the sourness. Mix and saute for 2 minutes.
  
• Add 1/2 cup crushed jaggery and let it melt. Add required salt. Keep stirring
  
• Let it reduce to a thick mixture.
  

For Tempering:

• Heat a small kadai and add 2 tsp coconut oil.
  
• Sputter mustard seeds and add 3 dry red chillies and curry leaves.
  
• Add the fried seasoning to the curry.
  
• Add 1/2 cup hot water to the curry. Mix and boil until Inji Puli becomes thick. Now Inji Puli is ready to serve with rice.