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Puli Molagai - South-Indian Tamarind Chili Pickle

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assorted hot chilies - 2 cups chopped

tamarind pulp - from fresh tamarind the size of a big lemon or tamarind paste - 2-3 tablespoons

gingili oil (nallennai) - 1/4 cup

mustard seeds - 1 teaspoon

fenugreek (methi or vendayam seed) powder - 1 teaspoon

asafoetida (peringaayam) - 1/4 teaspoon

salt - 2 teaspoons (maybe more to taste)

jaggery - two 1 inch pieces

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