Soak the tamarind in water and extract the juice and keep it aside. Finely chop the ginger and green chillies and keep it aside.
Heat the pan and dry fry the Urad Dal, Fenugreek Seeds and Curry Leaves and fry it till the dal changes its color to light brown. Take it to mixer jar.
Grind the dry roasted ingredients to a smooth powder.
In the pan pour the sesame oil. Add chopped ginger and green chili to the pan. Fry the ginger-greenchili till the ginger becomes light golden brown.
Take the ginger-green chili in a mixer jar and grind it to smooth paste. Set this paste aside.
In a pan, heat sesame oil. Add mustard seeds and allow it to sputter. Then add bengal gram and fry till light golden brown. Add asafoetida, curry leaves, give a mix.
Now, add tamarind extract to the pan along with turmeric powder and salt.
Let the tamarind mixture boils for 5 mins to get rid off its raw smell. Next, add the ginger-greenchili paste to the tamarind mixture and give a good mix.
Allow the mixture to cook in low flame for 5 mins. Finally add the ground powder to the puli inji mixture.
Also add grated jaggery and give a good mix.
Bring the puli inji to boil and switch off the flame.
Now the tasty Puli inji is ready to serve with plain rice