INJI CURRY (GINGER CURRY)

Inji curry is an inevitable part of the Sadhya, with ginger and tamarind as main ingredients, which gives it a special hot and sour taste. As ginger is good for digestion and it is included in a sadhya to help in digestion after the heavy feast. In Kerala, there is a saying too about Inji Curry, “Inji Curry is equivalent to 101 curries”. There are so many variants of Inji curry you can find from region to region. This recipe is Travancore Style one.

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Ingredients:-

1. Ginger – 100 g

2. Tamarind – size of a lemon (soaked in a cup of water and strained)

3. Chili powder – 1 ½ tbsp.

4. Turmeric powder – ¼ tsp.

5. Coriander powder – ½ tsp.

6. Salt – to taste

7. Fenugreek powder – ¼ tsp.

8. Mustard seeds – ½ tsp.

9. Curry leaves – 2 sprigs

10. Oil – 2 tbsp.

Method:-

1. Peel and finely chop the ginger

2. Dry fry the ginger (don’t add oil) till a roasted smell comes and saute it continuously.

3. Then add chili powder, coriander powder, turmeric powder, fenugreek powder and salt and saute for a few seconds. Then turn off the flame.

4. Let the mixture cool down, and then grind it into powder.

5. Heat the oil in a pan and sputter mustard seeds and add curry leaves.

6. Then add the ginger mixture and saute for a minute

7. Pour and mix the strained tamarind water and let it boil.

8. Tasty Inji Curry is ready to be served with rice.

Enjoy!!!