Kerala

Inji curry

Name: Inji curry
Total time: 45 min
Yield: 10 servings
Cuisine: Kerala
Ingredients: a 4 inch piece peeled and chopped fine ginger; 3 tbsp coconut oil; 1/2 tsp mustard seeds; 1/4 tsp fenugreek seeds; 2 dried red chilli; 4 chopped green chilli; 2 sprigs curry leaves; Tamarind, lemon sized ball, soaked in 2 cups warm water; Water, about 2 cups, including the soaking water; 1/4 tsp turmeric (ground turmeric); 2 tsp red chilli powder (indian red chili powder); 1/4 tsp asafoetida; Salt, to taste; 1/3 cup grated jaggery

Fried ginger in a sticky tamarind and jaggery glaze. Sweet, sour, hot and never optional on a sadya.

45 minTime

1 gProtein each

mediumSpice

Worth a hundred curries3 chapters · 2 min read

Make it your way

Grandma's wayFried ginger, dark tamarind and jaggery in coconut oil.

The original

88kcal

1 gprotein

1 gfibre

45minutes

Inji curry as it is served on the sadya.

Per serving, worked out from the ingredient table. Grandma's way is the starting point the other versions are compared with.

Ingredients

Gingera 4 inch piece, peeled and chopped fine

Coconut oil3 tbsp

Mustard seeds½ tsp

Fenugreek seeds¼ tsp

Dried red chilli2

Green chilli4, chopped

Curry leaves2 sprigs

Tamarindlemon sized ball, soaked in 2 cups warm water

Waterabout 2 cups, including the soaking water

Turmeric (ground turmeric)¼ tsp

Red chilli powder (indian red chili powder)2 tsp

Asafoetida¼ tsp

Saltto taste

Jaggery⅓ cup, grated

Method

5 steps

1Fry the ginger in the coconut oil on medium low until deep golden and crisp. Lift out and crush half of it coarsely.
2In the same oil, splutter the mustard and fenugreek, then add the dried chillies, green chillies and curry leaves.
3Squeeze and strain the tamarind into the pan with the water. Add the turmeric, chilli powder, asafoetida and salt and boil for 10 minutes.
4Add the jaggery and all the fried ginger and simmer, stirring often, until thick, dark and jammy.
5Cool completely and store in a clean, dry jar. It keeps in the fridge for 2 weeks; always use a dry spoon.

Serve it like this

Place a small spoonful at the top left of the banana leaf, sadya style, or beside curd rice.

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Inji curry

Make it your way

Ingredients

Method

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