Name: Inji Curry
Prep time: 15 min
Total time: 15 min
Ingredients: 100 g Ginger; 2 tbsp Chilly powder; 1/4 tsp Turmeric powder; 1/2 cup Coconut oil; Tamarind (soaked in 2 cups of water, Puli); Salt (As reqd); Curry leaves (A few); 1/4 tsp Mustard seeds; 2 nos Dry red chllies (Kollamulaku); 1 tsp Fenugreek powder (Uluva); 25 gm Jaggery (Sharkkara)

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 the mouthwatering and tempting dish that is traditionally prepared. The tangy favorite complements almost all other dishes. 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. It is advised to consume ginger daily in any form to maintain good health and vigor. Indian dishes fortunately are rich in ginger flavor. Ginger is used in many form like ginger tea, ginger pickle, ginger theeyal, ginger chutney etc. The preparatory steps for preparing the flavorful dish has to be carefully followed for best results. You can explore an authentic Inji Curry recipe here that can be easily prepared at home.

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Prep Time 15

Total Time 15

Cuisine Kerala

Servings people

Ingredients

100 g Ginger
2 tbsp Chilly powder
1/4 tsp Turmeric powder
1/2 cup Coconut oil
Tamarind soaked in 2 cups of water, Puli
Salt As reqd
Curry leaves A few
1/4 tsp Mustard seeds
2 nos Dry red chllies Kollamulaku
1 tsp Fenugreek powder Uluva
25 gm Jaggery Sharkkara

Instructions

For preparing the delicious curry dish, first peel off the skin of ginger pieces and clean well.
Chop ginger into roundels or small pieces.
Pound or grind them in a mixer grinder and squeeze it well to remove the water content in it.
:- This is done to remove the pungent taste of ginger in the curry.
Keep aside the ginger scraps in a plate to make it dry.
Heat a little oil in a pan or a kadai.
Add chilly powder and fry (not too much) for a while.
Add tamarind extract, salt and jaggery and allow it to boil.
When it gets reduced or thickened, remove from the flame and keep aside.
Heat oil in another pan or a kadai.
Splutter mustard seeds ad saute dry red chillies and curry leaves.
Add pounded ginger pieces and saute.
:- Add coconut oil in between if it gets too dry.
When it turns light brown, add it to the tamarind-jaggery mixture.
:- Check for sweetness and add more if reqd.
Add fenugreek powder and mix well.
Cover with a lid to lock the flavour of Inji Curry.
:- Alternatively, you can also fry the ginger(cut into roundels) in coconut oil, strain and powder it and add it to the curry.