Inji Curry (Kerala Style Ginger Curry)

Name: Inji Curry (Kerala Style Ginger Curry)
Yield: 4 servings
Cuisine: Indian
Ingredients: 100 gms Ginger; 1 Small Lemon Size Tamarind; 2 tsp Chilli Powder; 3 tsp Coriander Powder; Jaggery (Gooseberry Size); 1 tsp Mustard Seeds; 2 Whole Red Kashmiri Chillies; Curry Leaves (1 Sprig); Salt (As required); 1 tsp Fenugreek Powder; 3 tbsp Coconut Oil

Rosalyn John @rosalyn_kitchen227

#indiankitchen
#risenshine
#masterchef
#goldenapron
#momlove
#chefbypassion

Inji Curry or Puli Inji is a Kerala Sadya special, particularly made and served for Onam Sadya.

Never had this dish even once in my childhood. After marriage, I ate it and liked it. Learnt to make it from my Mom-in-law and today I make it for my family. Thanks to her.

#indiankitchen
#risenshine
#masterchef
#goldenapron
#momlove
#chefbypassion

Inji Curry or Puli Inji is a Kerala Sadya special, particularly made and served for Onam Sadya.

Never had this dish even once in my childhood. After marriage, I ate it and liked it. Learnt to make it from my Mom-in-law and today I make it for my family. Thanks to her.

Rosalyn John @rosalyn_kitchen227

#indiankitchen
#risenshine
#masterchef
#goldenapron
#momlove
#chefbypassion

Inji Curry or Puli Inji is a Kerala Sadya special, particularly made and served for Onam Sadya.

Never had this dish even once in my childhood. After marriage, I ate it and liked it. Learnt to make it from my Mom-in-law and today I make it for my family. Thanks to her.

#indiankitchen
#risenshine
#masterchef
#goldenapron
#momlove
#chefbypassion

Inji Curry or Puli Inji is a Kerala Sadya special, particularly made and served for Onam Sadya.

Never had this dish even once in my childhood. After marriage, I ate it and liked it. Learnt to make it from my Mom-in-law and today I make it for my family. Thanks to her.

Saved

Ingredients

4 servings

100 gmsGinger
1Small Lemon Size Tamarind
2 tspChilli Powder
3 tspCoriander Powder
Jaggery (Gooseberry Size)
1 tspMustard Seeds
2Whole Red Kashmiri Chillies
Curry Leaves (1 Sprig)
Salt (As required)
1 tspFenugreek Powder
3 tbspCoconut Oil

Saved

Steps

1

Clean the ginger. Cut them into small pieces and fry them in coconut oil.
2

Crush the fried ginger using a mortar or pestle.
3

Make tamarind pulp (Add 1 tbsp water to tamarind). To it, add chilli powder, coriander powder, jaggery and salt. Mix well. Add crushed ginger too. Add 1/2 cup of water to it and mix well.
4

Heat some more oil in the same pan in which ginger was fried. Add mustard seeds and allow it to crackle. Add whole red kashmiri chillies and curry leaves. Add the ginger, jaggery and tamarind mixture.
5

Let it boil till it becomes thick. Add fenugreek powder and mix. Off the flame.
6

This dish can be cooled and stored in an airtight container in the fridge for about a week.