Puli inchi is an inevitable ingredient for most kerala sadya (feast).

Ingredients

Ginger-1/4 cup
Green Chilli-2
Small onion or shallot-8 nos
Curry leaves
Fenugreek powder(uluva)-a pinch
Asafoetida(kayam)-a pinch
Mustard seeds(Kaduku)-1 tsp
Red chilli powder-1/2 tsp
Jaggery-a small piece
Tamarind
Oil-4 tsp

How to Prepare

1)Cut ginger,green chilli and small onions into thin pieces.
2)Heat oil in a pan,add ginger,green chillies and small onion
  to it and saute it well.
3)Grind it to a fine paste and keep it aside.
4)Heat oil in a pan,add mustard seeds to it and when it starts
  popping add tamarind water to it.Add Asafoetida(kayam) and
  Fenugreek powder(uluva)to this add the above paste to this.
5)Cook it till it becomes a semi thick gravy add water and
  salt as required.
6)Add jaggery and curry leaves to it and stir it well,when it
  is dissolved turn off the gas.
7)Garnish it with curry leaves.

Puli inchi is ready to be served.