Inji Curry is an important condiment of Kerala sadya. This curry is sweet, tangy and spicy, all these taste are equally balanced.
Inji curry can be prepared and stored in refridgerator. I got this recipe from my mother and she got it from my grand father.
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How to make Inji Curry
Ingredients
Ginger (sliced) – 100 gm
Green Chilly (chopped) – 3
Tamarind – 25 gm (soaked in 1/2 cup of water)
Jaggery – 120 gm
Coconut Oil – 4 tbsp
Mustard Seeds – 1 tsp
Dry Red Chilly – 2
Turmeric Powder – 1/4 tsp
Chilly Powder – 1/2 tsp
Salt – 1/4 tsp
Black Pepper Powder – a pinch
Asafoetida – a pinch
Curry leaves
Water
Directions
- Add 120 gm of jaggery and 1/2 cup of water into a saucepan.
- Once jaggery is melted completely, take it out from the stove. Strain and keep it aside.
- To fry the ginger, add 4 tbsp of coconut oil into a pan.
- Once the oil is hot, add 100 gm sliced ginger.
- Keep stirring in between.
- Once ginger is fried, take it out from oil. Grind the ginger coarsely, when its cooled.
- Fry the chopped green chillies in the same oil on a medium flame/temperature.
- Once green chillies are fried, remove it from the oil.
- Add 1 tsp of mustard seeds into the same oil.
- When mustard seeds splutter, add dry red chillies.
- Add curry leaves and mix.
- Add tamarind water and mix (25 gm of tamarind soaked in 1/2 cup of water, then mashed and strained).
- When it starts boiling add 1/4 tsp of salt, 1/4 tsp of turmeric powder, 1/2 tsp of chilly powder and mix.
- Add fried & powdered ginger and fried green chilly. Mix it well.
- When it starts thickening, add 1/4 cup of jaggery syrup and mix.
- Check the taste. Add 3 tbsp of melted jaggery and mix.
- Our Inji curry is ready when oil separates. Add a pinch of asafoetida, a pinch of black pepper powder and mix.
- Inji curry is ready to serve.
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