Monday, August 24, 2015

Inji curry/ Ginger curry

Inji curry/ Puli inji is a gingery, tangy, spicy, sweet dish. This is my 7th recipe trial in Mrs.K.M.Mathew recipe series after a failed trial of tomato chutney.. :( The method described for inji curry in the cook book is different and more difficult from how I usually make it. But the hard work is well paid with its outcome.. Inji curry came out really tasty. I have stored it for thiru onam lunch which is approaching later this week, though I am not planning a sadya for this onam..

  1. Ginger - 6 x 1 inch cubes
  2. Rice flour - 1 tsp
  3. Gingelly oil - 1/2 cup
  4. Green chilli - 2
  5. Coriander seeds - 1 tbs
  6. Dried red chilli - 8
  7. Fenugreek seeds - 1/4 tsp
  8. Tamarind - the size of small lime, soaked in a cup of water
  9. Jaggery/ Sugar - 1 tsp
  10. Salt to taste
  11. Mustard seeds - 1/8 tsp
  12. Red chilli - 2
  13. Curry leaves - few, about 6-7
  1. Crush the ginger pieces and squeeze out the juice.
  2. Mix ginger shreds with a tsp of rice flour
  3. Fry it in gingelly oil with green chilli
  4. Grind it into a coarse powder and keep aside
  5. On low flame roast coriander seeds, red chilli and fenugreek in 2 tsp of gingelly oil
  6. Grind the above to a smooth paste
  7. Extract juice from tamarind and mix it with ginger mixture, salt and above paste
  8. Add salt to taste and bring it to boil
  9. Cook it till the gravy thickens in low flame
  10. Add sugar or jiggery and cook for few minutes more, about 2-3 minutes
  11. Fry the ingredients from 11 to in hot gingelly oil and add it to the gravy
  1. Store it an airtight container once the gravy is completely cool
  2. Adjust the amount of sugar or jaggery according to your taste. I have used 2 tbs of jiggery.
  3. Adjust the red chilli according to your taste. I have used 8 dry red chilli, but removed the seeds from 4 of them as the chillies I have is very spicy
  4. You may use the squeezed out ginger juice to make ginger sarbath

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