To begin making the Puli Inji recipe, heat a tablespoon of oil in a saucepan; add the mustard seeds, fenugreek seeds and allow it to crackle. Stir in the asafoetida, curry leaves, ginger and green chillies. Saute for a few seconds. 

Add the turmeric powder, tamarind extract, red chilli powder, jaggery and salt to taste.

With heat on high, allow the puli inii mixture to come to boil. Once it comes to a boil, turn the heat to low and simmer the the puli inji for about 15 minutes until the mixture becomes a little thick.

At this point, turn off the heat and check the salt and adjust to taste accordingly. Transfer the Puli inji to a serving bowl and serve hot.

The Puli Inji can be stored in an air tight container in the refrigerator for a couple of weeks and used as and when desired.

Serve Puli Inji with almost everything like dosa, idli, chilla, and especially with Upma Kozhukattai.