Inji Curry / Ginger Curry

Inji curry is a popular dish made for Sadya in  South Kerala.   In North Kerala we make Puli inchi.
For the recipe of Puli inchi Click here

Ingredients

Ginger: 100 gms
Tamarind: Lemon sized ball
Red Chilly Powder: 1 Tea Spoon
Grated Jaggery: 2 Table Spoon
Green Chilly: 2- 3
Mustard Seeds: 1/4 Tea Spoon
Fenugreek Seeds: 1/4 Tea Spoon
Water: 1/2 Cup
Asafoetida: 1 Pinch
Oil: For frying
Salt
Curry Leaves


Cooking Time: 20 minutes
Method

Scrape the skin of the ginger and wash it and chop.

Put the tamarind in water and keep aside
To a pan pour oil and add chopped ginger and fry till it becomes light brown in color.
Remove the fried ginger from oil and keep aside
Now add chopped green chilly and fry for a minute and then remove from oil
Once the ginger cools grind it along with the fried green chilly and keep aside
Squeeze the tamarind well and remove any seeds or hard parts
To the tamarind water add red chilly powder, grated jaggery, salt and asafoetida and mix well
To a pan pour a table spoon of oil add fenu greek seeds.  Once it starts to change color add mustard seeds
Once mustard finishes popping add the tamarind water
Let it  boils add then add ginger paste and combine well
Keep on low flame till the curry achieves a thick consistency
Once done switch off the flame and once cooled well you can store in containers and keep in fridge for later use also

Note:
Adjust the spice levels accordingly
If you wish to you can reduce the amount of jaggery or can completely avoid it if you don`t like the sweet flavor.  But i personally like it with little jaggery