Kerala Ginger Curry

Name: Kerala Ginger Curry
Cuisine: Indian
Ingredients: 4 tbsp Coconut Oil; 100 gms Ginger (Fresh and Finely Chopped); 1 tbsp Tamarind Paste; as per taste Salt; 4 Pearl/Sambar Onions (Chopped); 2 Green Chillies (Finely Chopped); 1 sprig Curry Leaves (Finely Chopped); 2 tbsp Kashmiri Red Chilli Powder; 1/2 tsp Turmeric Powder; 1/8 tsp Methi Powder; 4-5 tbsp Jaggery Powder (Or As Required); 1/2 cup Water; 1 tsp Mustard Seeds

Rosalyn John @rosalyn_kitchen227

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Kerala Ginger Curry/Inji Curry Recipe. One of the main component of a sadya, which is very essential to maintain that balance is the pickle/chutney ie. Inji Curry. It is a spicy and tangy chutney/pickle. It is one of the important food item served during Onam Sadya, the state festival of Kerala. Sadya means Banquet in Malayalam. It is made with fresh ginger, green chillies, tamarind and jaggery. It is one of the popular chutney/pickle. It is made at any traditional festival meal in Kerala. It has a right blend of sweet, spice and tanginess. The combination of sweet from jaggery and sourness from tamarind is amazing. It is served with curd rice. It is also served as a dip.

#ATW3
#TheChefStory
#Week3
#CuisineChallenge
#IndianCurries
#Aroundtheworldchallenge
#OSR

Rosalyn John @rosalyn_kitchen227

#ATW3
#TheChefStory
#Week3
#CuisineChallenge
#IndianCurries
#Aroundtheworldchallenge
#OSR

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Ingredients

4 tbsp Coconut Oil
100 gmsGinger (Fresh and Finely Chopped)
1 tbspTamarind Paste
as per tasteSalt
4Pearl/Sambar Onions (Chopped)
2Green Chillies (Finely Chopped)
1 sprigCurry Leaves (Finely Chopped)
2 tbspKashmiri Red Chilli Powder
1/2 tspTurmeric Powder
1/8 tspMethi Powder
4-5 tbspJaggery Powder (Or As Required)
1/2 cupWater
1 tspMustard Seeds

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Steps

1

Heat oil in a pan. Add the finely chopped ginger and saute until the ginger becomes light golden brown.
2

Transfer the fried ginger to a plate. Assemble all the remaining ingredients needed to make the ginger curry.
3

Finely chop the onions, green chillies and curry leaves.
4

In a bowl add jaggery powder and water and make a liquid solution of it.
5

Heat oil in a pan. Add mustard seeds and allow it to crackle. Add the chopped green chillies and curry leaves and saute for few seconds. Add the chopped onions.
6

Saute till the onions turn light brown. Off the flame and add the kashmiri red chilli powder, turmeric powder and methi powder. Mix it well. (Methi powder is added to enhance the flavor of the dish).
7

Now add little of the jaggery solution and put the flame on and cook until the liquid has evaporated and the mixture thickens. Oil will appear at the surface. This process makes the ginger curry very flavorful and amazing.
8

Next add the fried ginger, tamarind paste and salt. Cook it for a minute.
9

Now add the remaining jaggery solution and let it come to a boil with oil appearing at the surface. Switch off the flame.
10

Kerala Ginger Curry/Inji Curry is ready to serve. Serve it with hot steamed rice or as a dip with dosas and other delicious South Indian snacks. You can refrigerate it. It stays safe for up to two weeks.