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Inji Curry

Inji Curry is an integral side dish in Kerala sadhya. This is made out of ginger. Ginger is good for digestion and that is the main reason this is included in sadhya.
Ingredients
  • Ginger - 50 gms: (1 medium piece)
  • Grated Coconut - 2 cups (of 1/2 coconut)
  • Red Chili Powder -  2 tsp
  • Fenugreek Powder - a pinch
  • Tamarind - gooseberry size
  • Grated Jagerry  - 3 tsp
  • Coconut Oil - 3 tsp
  • Mustard Seed - 1/2 tsp
  • Green Chili - 1 no: (chopped)
  • Curry Leaves - 2 stems (chopped)
  • Salt - as required

Preparation Method
  1. Clean the ginger and cut into thin slices.
  2. Heat 2tsp of oil in pan, add sliced ginger.
  3. Fry the ginger till it become crispy. (make sure that ginger is not getting burned)
  4. Remove fried ginger from oil and keep aside.
  5. To that pan add grated coconut and fry the coconut till the color turns to light brown (fry the coconut in low flame stirring continuously).
  6. Add chili powder, mix well and remove from flame.
  7. Allow coconut to cool down.
  8. Add 1/4 cup of hot water to tamarind, extract the tamarind juice and keep aside
  9. Grind together fried coconut and ginger with out adding water. (oil from from coconut will ooze out and will become a fine paste).
  10. In pan bring oil to heat, splutter mustard seeds.
  11. Add green chili and curry leaves and fry in low flame for 2mins:
  12. Add fenugreek powder, stir well.
  13. Add coconut-ginger paste,  salt, grated jagerry, tamarind juice and mix well.
  14. Remove from the flame when the coconut-ginger paste is fully boiled.
  15. Allow it to cool down completely.
  16. The spicy-sweet-sour Inji Curry is ready to serve with rice.
  17. Transfer Inji Curry to an air-tight dry glass jar and can be used for 1week. Mix well with a dry spoon before every serve.
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