Ginger curry / Inji curry / Puli Inji

Ginger curry is an unavoidable item in Kerala’s Sadhya especially in Onamsadhya…. In Malayalam it’s called ‘inji curry’ or ‘puli inji’…. In sadhya, inji curry is a sweet side dish…. But it can be either sweet or spice, according to our taste…. I love the spicy ginger curry… I am sure that everyone is waiting to celebrate Onam with beloved ones and with as much as dishes, which we can prepare at home… For last year’s Onam, I prepared 18 varieties of curry by myself; I was very delighted to serve all those dishes to my beloved ones…. This year also I am planning to prepare as much as dishes that I can…. I am sure that every one of you is also having the same feeling and enthusiasm… Add this ginger curry recipe to your Onamsadhya side dish... I am introducing a very simple, easy to cook and very tasty ginger curry for you in this special occasion….

 Wish you all a very happy and prosperous Onam….

 

Ingredients:

1.     Ginger --------------------------- 200 grams

2.     Coconut ------------------------- 1 number (grated)

3.     Coriander powder ------------ 3 teaspoon

4.     Chilli powder ------------------- 2 teaspoon

5.     Green chilli --------------------- 2 numbers

6.     Mustard ------------------------ 1 teaspoon

7.     Tamarind ---------------------- as needed

8.     Curry leaves ------------------- 1 spring

9.     Salt ------------------------------- as needed

10.Coconut oil --------------------- as needed

11. Jaggery (sarkkara)------------ as per taste (optional)

 

Preparation

Ø Peal (remove the outer skin of) the ginger and put it in water for 15 minutes

Ø Soak the tamarind in water and extract its juice and keep it aside

Ø Take the ginger from water and pound the ginger to extract (in Malayalam ‘idichu pizhinju’) juice from ginger and keep the juice aside to strain the fine ginger juice

Ø Take the extracted ginger and keep it aside

Ø Heat the pan and pour the oil and put the extracted ginger (not the juice) and grated coconut and fry it till it become golden brown color  (add more oil if needed) and after it cool down, pulse or grind in a mixer grinder to smooth paste and keep it aside

Ø Heat the pan and pour oil and splutter mustard seeds and add curry leaves then add the paste and add chilli powder, coriander powder and a little salt and stir for 3-6 minutes

Ø Add tamarind juice and ginger juice and adjust the salt and stir for one minute and allow it to boil in low flame till the oil separates

If you wish to prepare sweet ginger curry, add jaggery as per your sweet requirement… Ginger (Inji) curry is ready to serve….

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