Inji Curry

Simple and tasty Inji curry for a grand Sadhya

Inji Curry | Pachakam

Inji Curry

Simple and tasty Inji curry for a grand Sadhya

Category : Vegetarian, Curries

By Rugmini Kamalan

Published On: 31 Aug 2006

Rating: 4
10 Votes, 3 Reviews
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15 Minutes
Served : 4
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Step 1

Peel off the skin of ginger pieces and clean them well.

Step 2

Chop them into roundels or small pieces.

Step 3

Pound or grind them in a mixer grinder and squeeze it well to remove the water content in it.

Step 4

:- This is done to remove the pungent taste of ginger in the curry.

Step 5

Keep aside the ginger scraps in a plate to make it dry.

Step 6

Heat a little oil in a pan or a kadai.

Step 7

Add chilly powder and fry (not too much) for a while.

Step 8

Add tamarind extract, salt and jaggery and allow it to boil.

Step 9

When it gets reduced or thickened, remove from the flame.

Step 10

Heat oil in another pan or a kadai.

Step 11

Splutter mustard seeds ad sautT dry red chillies and curry leaves.

Step 12

Add pound ginger pieces and sautT.

Step 13

:- Add coconut oil in between if it gets too dry.

Step 14

When it turns light brown, add it to the tamarind-jaggery mixture.

Step 15

:- Check for sweetness and add more if reqd.

Step 16

Add fenugreek powder and mix well.

Step 17

Cover with a lid to lock the flavour.

Step 18

:- Alternatively, you can also fry the ginger(cut into roundels) in coconut oil, strain and powder it and add it to the curry.


Tried it.came out well..thax


sure I will try this!!!


I like the way u explained. This is a very good recipe for us

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