Inji Curry

Inji Curry with its sweet, sour and hot flavors is adjudged one of the best dishes in a grand Sadhya. No Sadhya is ever complete without Inji Curry a mouthwatering and tempting dish that is traditionally prepared. Inji Curry is unique and tasty with ginger pieces blended in a mixture of jaggery and tamarind. Ginger rich in medicinal properties is effective for digestion. The preparatory steps for preparing Inji Curry has to be carefully followed for best results. You can explore an authentic Inji Curry that can be easily prepared at home

Inji Curry | Pachakam

Inji Curry

Inji Curry with its sweet, sour and hot flavors is adjudged one of the best dishes in a grand Sadhya. No Sadhya is ever complete without Inji Curry a mouthwatering and tempting dish that is traditionally prepared. Inji Curry is unique and tasty with ginger pieces blended in a mixture of jaggery and tamarind. Ginger rich in medicinal properties is effective for digestion. The preparatory steps for preparing Inji Curry has to be carefully followed for best results. You can explore an authentic Inji Curry that can be easily prepared at home

Category : Vegetarian, Curries

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By Rugmini Kamalan

Published On: 31 Aug 2006

Rating: 4
12 Votes, 3 Reviews
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15 Minutes
Served : 4
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Ingredients

Directions

Step 1

For preparing Inji Curry, first peel off the skin of ginger pieces and clean well.

Step 2

Chop ginger 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 and keep aside.

Step 10

Heat oil in another pan or a kadai.

Step 11

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

Step 12

Add pounded ginger pieces and saute.

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 of Inji Curry.

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.

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Basil

Tried it.came out well..thax

user
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priya

sure I will try this!!!

user
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rita

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

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