Inji Curry - Kerala Ginger Curry - Inji Curry Sadya - Inji Puli

Hey Folks,

Inji Curry is another dish that is mainly served with Kerala Onam Sadya. It is a very simple and easy recipe. The balance between the spiciness of the ginger, the sweetness of jaggery, and the sourness of tamarind gives the perfect taste for Injicurry. So today, I will be sharing The Perfect Cook Book recipe for Inji Curry.

Inji Curry - The Perfect Cook Book

INGREDIENTS:

1. Ginger - 1/2 cup
2. Mustard seeds - 1 tsp
3. Green Chilli - 2 
4. Shallots - 1/2 cup
5. Dried Red Chilli - 2
6. Curry Leaves - as needed
7. Coriander Powder - 1/2 tsp
8. Fenugreek Powder - 1/4 tsp
9. Kashmiri Chilli Powder - 1 1/2 tbsp
10. Asafoetida Powder - 1/4 tsp
11. Tamarind (Valanpuli)- small sized
12. Jaggery - 3 tsp
13. Salt - to taste
14. Oil - 5 tbsp
15. Water - as needed

PREPARATION:

To a Kadai addd coconut oil, chopped ginger, green chilli, and shallots. Add some curry leaves too. Saute until they are golden brown in color. Take them out and allow them to cool and grind them to a coarse powder. Make sure the mixer is not wet.

To a Kadai add the same oil and add some mustard seeds, curry leaves, and dried red chilli. Lower the flame and add the powders. Add coriander powder, kashmiri red chilli powder, fenugreek powder, and asafoetida powder. Saute until the raw smell of the powder goes off. 

Now squeeze a lemon-sized valanpuli in half a cup of water and add this to the Kadai. Add about one and a half cups of hot water. Check for salt and add some jaggery to balance the flavors. Let it boil well.

Now add the ground ginger powder to the Kadai.

You  can substitute jaggery with sugar also. The oil should separate on top. You can change the amount of jaggery to your sweet preferences, the sweetness should taste in it. And that's it the sweet, sour, and spicy Injicurry is ready. 

Serve it hot with some choru, sambar, avial, and pappadom. Do try it out and give in your valuable feedback.

See you all in my next cooking blog!