INCHI PULI :- 
NEEDED:- GINGER - 50 GMS, GREEN CHILIES - 25 GMS, TAMARIND - 1 LEMON SIZE BALL, SALT - HALF TSP, OIL - 3 TSP, ASAFOETIDA - SMALL PIECE, MUSTARD - HALF TSP.
METHOD:- SOAK TAMARIND IN HALF CUP WATER WITH SALT. SQUEEZE THE PULP OUT OF IT. PEEL AND CHOP THE GINGER INTO SMALL STICKS. CHOP CHILIES INTO STRANDS. HEAT OIL IN A PAN ADD MUSTARD AND ASAFOETIDA. WHEN THE MUSTARD SPLUTTERS ADD THE CHOPPED GINGER AND CHILIES. SAUTE FOR A MINUTE. POUR THE TAMARIND PULP. BRING TO BOIL. KEEP COVERED AND COOK TILL THICKENS. FINALLY ADD A TSP OF JAGGERY IF DESIRED. OTHERWISE SERVE HOT WITH HOT RICE OR IDLI, DOSAS.
