Kerala Inji Curry

Kerala Inji Curry is a traditional styled dish prepared and served during festive occasions like Onam, Vishu and specially served for Sadhya meals. This is a brown colored curry prepared with ginger as the primary ingredient. Kerala Inji Curry is an inevitable part of Sadhya in Kerala Cuisine. It is made of ginger, chilli, jaggery and tamarind. No Sadhya is ever complete without Inji Puli. The perfectly blended spicy, tangy, sweet flavored curry dish is a favorite in Kerala Cuisine. If you are yearning for a spicy delight full of amazing flavor, then the dish is for you. This is the perfect side dish that will combat your cravings. Inji Puli goes well with curd rice which is termed a perfect accompaniment. The sweetness from jaggery and the tanginess from tamarind is simply amazing. Kerala Inji Curry is an instant pickle variety preparation that is mainly served to balance other preparations.

Try the lip smacking Inji Puli as an instant dip with almost everything. Kids love the dip since it is sweet. You can reduce the spiciness if kids are involved. Inji Puli is very easy to prepare and can be stored for weeks together in refrigerator. Whenever you hear the word Inji Puli, you can observe your mouth watering, You will definitely ask for more and more. The sweet, tangy and slightly bitter flavors of the dish is very pleasing to your palate and serves as the perfect accompaniment for any meal. The enticing flavor will be long remembered by you. You can also spot the dish in Tamil Brahmin weddings. Inji Puli is prepared the previous day of any feast. You can explore a well detailed Inji Puli recipe here that can be easily prepared at home. So roll up your sleeves and get ready for cooking. Enjoy the dish.

Kerala Inji Curry

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Prep Time 20 minutes mins

Total Time 20 minutes mins

Cuisine Kerala

Servings 4 people

Ingredients

  

1x2x3x

• 200 gm Ginger
• Tamarind A lemon size, Puli
• 2 1/2 tbsp Chilly powder
• 1/2 tsp Turmeric powder
• 1/2 tsp Coriander powder
• Salt As reqd
• 1/2 tsp Fenugreek powder Uluva
• 1/2 tsp Mustard seeds
• 2 sprigs Curry leaves
• Oil As reqd
• As reqd Jaggery

Instructions

 

• Scrap the ginger and wash it thoroughly.
• Cut it into round slices and deep fry it till crisp. Let it cool down.
• Preserve the remaining oil.
• Squeeze the tamarind in 2 cups of water and strain it.
• Grind the deep fried ginger into a coarse powder.
• Heat the leftover oil in the pan.
• Splutter mustard seeds.
• Add the curry leaves and the coarsely ground ginger and saute.
• Add the chilly powder, coriander powder, turmeric powder, fenugreek powder and saute well. Add required jaggery and mix.
• Add the tamarind extract and salt.
• Let the mixture boil.

Notes

You can visit this link Pavakka Puli Inji. You can also visit this link Inji Puli.

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