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Inji Puli



Garlic (chopped) - 10gm Ginger (chopped) - 40 gm Tamarind -100gm 
Cloves of garlic - 10gm 
Red chillies-10gm
Green chillies - 5gm
Methi (fenugreek) seeds, roasted finely - 5gm 
Mustard seeds - 5gm 
Cumin seeds - 5gm 
Jaggery ( molasses ) - 25gm 
Salt to taste


1. Roast the cumin seeds lightly and powder to a fine paste with the red chillies and half the fenugreek and garlic. (Masala). 
2. Chop the ginger, green chillies and remaining garlic. 
3. Soak the tamarind in some hot water and extract the juice. 
4. Put in the chopped ingredients and continue boiling. In a pan, heat 3 tsp oil and add the mustard seeds and the remaining fenugreek seeds. 
5. When the mustard crackles, add the ground masala and fry till the masala turns color. 
6. Put in the chopped ingredients, Jaggery, salt to taste and tamarind juice. 
7. Bring to a boil and boil till the juice is thick. 
8. Garnish it with curry leaves

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"Neeleshwar is hybrid of a boutique hotel and an Ayurvedic wellness centre. Its 18 palm roofed villas are scattered across the sand, their porches cooled by spinning ceiling fans, and at the rear of each is a large outdoor bathroom with a tub set in a small walled garden. At the seafood restaurant, tables spill out into the beach, freshly draped in new combinations of linens for each meal: turquoise and pink or deep orange and violet."
Conde Nast Traveller