1)  Ginger – 2  roots
2)  Green chilly – 6 – finely chopped
3)  Coconut oil  – 1 tbsp
4)  Dry red chilly – 2
5)  Mustard seeds – 1/2 tsp
6)  Tamarind  – One small lemon size ball
7)  Water  – 2 cups
8)  Turmeric powder – 1/4 teaspoon
9)   Red Chilly powder – 1/2 teaspoon
10)  Jaggery – 25 gm
11)  Curry leaves – 1 sprig

Heat 2 tbsp water and add Jaggery to it and keep stirring till the Jaggery dissolves without sticking to the bottom.Add more  water if needed.Drain jaggery  and keep it aside.
Peel and chop ginger. Fry ginger in half tablespoon oil until it turns dark brown. Grind the fried ginger while it is hot and  keep aside.
Warm 2 cups water, add tamarind ball to it. Drain tamarind juice removing all seeds  and keep the juice aside.
Heat the remaining oil and add mustard . When seeds starts to splutter add red chillies (cut into 3-4 pieces) and curry  leaves.Add chopped green chillies and fry for a minute. Add the tamarind juice, turmeric powder, chilly powder and ground  ginger. Allow the mixture to simmer for a while to make it a thick liquid.
Add the jaggery mix, and stir well till it reaches desired consistency. Inchi Puli thickens as it cools down.

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