Prepare a checklist. Collect the necessary ingredients, place them near the cooking area.

Heat coconut oil in a heavy skillet over medium heat, add mustard; After IT SPLUTTERS, Stir in rest of spices., green chilies, curry leaves- 2 minutes, add ginger and saute until golden and the raw smell goes away

Dissolve the tamarind paste in 3 cups of water and add it to the KADAI. Add cumin and let it boil well and thicken. Keep stirring. Add JAGGERY

Jaggery would dissolve, the mixture would liquefy a little. Keep stirring; Let it thicken. When the oil separates, turn off the stove; Allow it to cool Do not eat immediately, let it soak well for at least 4 hours. Wait till the next day and the bitterness will go away, it will be delicious, it can be served with curd rice, plain rice, dosa, idli, chapatti and etc. Ingi puli can be stored in an airtight glass jar for several weeks