Soak the tamarind in ¼ cup water at a time and squeeze the pulp out of it, till the water becomes much lighter in color (which means there is not much of the tamarind essence in it for it to mix with the water and give out pulp to change the water's color)

Heat the oil in a heavy bottomed pan.

Add the ginger, green chillies and curry leaves to it. Sauté till the ginger turns a darker brown in color. Be careful to not burn it.

Now add the tamarind pulp to it. Mix well. Add the turmeric, cayenne and salt to it. Mix well and add the asafetida and jiggery to it as well. Mix well and let it all cook together for a couple of minutes till the mixture thickens a little.

Heat the oil for tempering in a sauté pan. Add the mustard seeds. Once it splutters, add dried red chillies and curry leaves. Pour this on to the inji puli mixture. Mix well and store in an air tight container once it is cooled completely.

It will easily stay in the refrigerator for a couple of months. Make sure you always use a dry spoon to take this out.