At first, I wish you all a very Happy Vishu.
Inji (ginger) curry is famous for its taste. It is an inevitable item for kerala style sadya on special occasions like Onam and Vishu. Ginger helps in digestion and has many other medicinal qualities. Here is the recipe of Inji curry.
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| Inji (ginger) Curry |
Ginger -150 gms
Gingely oil
- 3 tbsp
Rice flour - 1 tsp
Mustard seeds - 1/4 tsp
Fenugreek seeds - 1/4 tsp
Red chilly
- 2-3 nos
Green chilly
- 3-4 finely chopped
Turmeric powder
- 1/4 tsp
Chilly powder
- 1-1.5 tbsp
Fenugreek powder - 1/4 tsp
Asafoetida - 1/4 tsp
Tamarind pulp - of a lemon size ball
Jaggery grated - 1-1.5 tbsp
Salt - to taste
Clean and wash ginger. Finely chop it. (You may slice the ginger and use the 'incher' of your mixer grinder for this purpose). In gingely oil, fry the ginger till golden brown and keep aside. Add the rice flour when frying is halfway done. It will ease the frying process and will give thickness to the gravy at the final stage.
Splutter mustard and fenugreek seeds in the left over oil. Add curry leaves, red chillies and green chillies. When it is fried, simmer the flame. Add turmeric powder, chilly powder, fenugreek powder and asafoetida (kaayam/hing). Fry for few seconds. Then add the tamarind pulp and salt. Add half cup water. Let it boil and add the fried ginger. Stir for few seconds. Boil for few minutes. Add grated jaggery and boil for few mins. Check the taste and adjust salt, tamarind and jaggery if needed. Sprinkle a pinch of asafoetida over the curry. Turn off the flame.
Let it cool and store it in air tight glass container. You may keep this in fridge atleast for a month, if you won't finish it before that. Tasty and good for health.
See you next time...
Jisha
