Kerala Style Spicy & Tangy Inji Curry

Name: Kerala Style Spicy & Tangy Inji Curry
Cuisine: Indian
Ingredients: 200 gms Ginger (Finely Chopped); 3 tbsp Coconut Oil; 1 tbsp Saffola Oil; 1/2 tsp Mustard Seeds; 2 Long Green Chillies (Finely Chopped); 2 Sprigs Curry Leaves; 2 Onions (Finely Chopped); 1/2 tsp Turmeric Powder; 2 tbsp Red Chilli Powder; 1/4 tsp Fenugreek Powder; 3-4 Medium Pieces of Jaggery; 1 cup Water; 1 tbsp Tamarind Paste; Salt (As required)

Rosalyn John @rosalyn_kitchen227

Kerala Style Spicy & Tangy Inji Curry is enjoyed best with hot steamed rice. The main ingredient in this dish is ginger which helps in digestion. The other ingredients like tamarind and jaggery gives it a sour and sweet taste. This dish releases a very strong and delicious aroma.

Note: Inji Curry tastes nice if consumed immediately but it tastes even better if consumed after a few hours. With time, the flavors get enhanced. So once the curry is prepared, allow it to sit for a few hours before consuming or storing it in the refrigerator.
Inji curry needs to be refrigerated because of the use of onions. So store in an airtight container and place it in the refrigerator.
The use of coconut oil enhances the flavor. You can use refined oil.

#dalcurry
#goldenapron3
#rosalyn_kitchen

Rosalyn John @rosalyn_kitchen227

#dalcurry
#goldenapron3
#rosalyn_kitchen

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Ingredients

200 gmsGinger (Finely Chopped)
3 tbspCoconut Oil
1 tbspSaffola Oil
1/2 tspMustard Seeds
2Long Green Chillies (Finely Chopped)
2 SprigsCurry Leaves
2Onions (Finely Chopped)
1/2 tspTurmeric Powder
2 tbspRed Chilli Powder
1/4 tspFenugreek Powder
3-4Medium Pieces of Jaggery
1 cupWater
1 tbspTamarind Paste
Salt (As required)

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Steps

1

Wash the ginger nicely. Peel out the upper layer. Chop it and add it to an electric chopper so that we get finely chopped ginger pieces. Heat 1 tbsp coconut oil in a pan. Add the finely chopped ginger pieces to it and fry till the ginger turns light brown in colour and the moisture has reduced. Remove the fried ginger and set aside.
2

In the same pan, add 2 tbsp coconut oil and 1 tbsp saffola oil. When the oil is hot, add mustard seeds and allow it to splutter. Add green chillies and curry leaves and saute for few seconds. Add the finely chopped onions and saute till the onions are light brown.
3

Add the turmeric powder and chilli powder and saute for few seconds. Now off the flame. Add fenugreek powder and mix well. This helps to avoid the burning of the fenugreek powder.
4

Heat 1 cup of water. Add 3-4 medium pieces of jaggery to it and allow it to dissolve. Strain and keep it ready. Turn the flame on and add a little solution of jaggery to make a thick paste. Cook this mixture till the oil separates. This enhances the flavor of the dish.
5

Now add the tamarind paste, salt, fried ginger and the remaining jaggery solution. Mix well and let it come to a boil. Let it cook till the mixture thickens a bit. Adjust salt and jaggery, if need be.
6

Kerala Style Spicy & Tangy Inji Curry is ready to be relished with hot steamed rice.