Name: Inji(Ginger) Curry
Prep time: 20 min
Total time: 20 min
Ingredients: 250 gm Ginger (finely chopped, cube shaped); 6 - Green chillies (finely chopped); 3 stem Curry leaves; 5 nos Dry red chillies (broken, Kollamulaku); 2 tsp Mustard seeds; 1 tsp Fenugreek seeds (Uluva); 2 cups Grated coconut; 1 tbsp Coriander powder; 1 tsp Red chilly powder; 1 tsp Turmeric powder; 1 tsp Asafoetida (Kayam); 50 gm Jaggery (Sharkkara); 1 cup Tamarind pulp (Puli); Salt (As reqd); 5 tbsp Veg oil

Inji(Ginger) Curry

It is an essential item for Ona sadya

Print Recipe

Prep Time 20

Total Time 20

Cuisine Kerala

Servings people

Ingredients

250 gm Ginger finely chopped, cube shaped
6 - Green chillies finely chopped
3 stem Curry leaves
5 nos Dry red chillies broken, Kollamulaku
2 tsp Mustard seeds
1 tsp Fenugreek seeds Uluva
2 cups Grated coconut
1 tbsp Coriander powder
1 tsp Red chilly powder
1 tsp Turmeric powder
1 tsp Asafoetida Kayam
50 gm Jaggery Sharkkara
1 cup Tamarind pulp Puli
Salt As reqd
5 tbsp Veg oil

Instructions

Heat 4 tbsp of oil in a non stick tawa.
Splutter mustard seeds.
Add fenugreek seeds, spilt red chilly and saute until fenugreek turns into light brown color.
Add chopped ginger, chopped green chilly and curry leaves and stir until the ginger pieces become half of its original size.
Heat the rest of oil in another pan.
Add the grated coconut and stir evenly until it turns brown.
Add coriander powder and put off the flame.
Add red chilly powder and turmeric powder.
Allow it to cool and then, grind this mix into a fine paste.
Add this paste into the ginger.
Boil it for 2 - 3 mins.
Add salt, grated jaggery and tamarind pulp.
Simmer, until oil floats on top.
Switch off the flame.
Sprinkle asafoetida powder and mix well.
Allow to cool.
Keep in a glass container.
:- Adjust the sweet- salt balance after tasting the curry.