INJI CURRY RECIPES

Steps:

• Cut the cleaned ginger in round slices. Fry them in coconut oil, till it's golden brown.
• Crush the fried ginger using a mortar and pestle.
• Add 2 tbsp of water to tamarind and make a pulp. Add chilly powder, coriander powder, jaggery and salt. Mix well.
• Add crushed ginger and 1/2cup of water to this and mix well.
• Heat oil in the same pan (you can use the remaining oil) in which you fried ginger and splutter mustard. Add curry leaves and the tamarind, jaggery & ginger mixture. Let it boil till it becomes thick, around 8 - 10 mins. Add fenugreek powder & mix. Remove from fire.

Steps:

• For preparing the delicious curry dish, first peel off the skin of ginger pieces and clean well.
• Chop ginger into roundels or small pieces.
• Pound or grind them in a mixer grinder and squeeze it well to remove the water content in it.
• :- This is done to remove the pungent taste of ginger in the curry.
• Keep aside the ginger scraps in a plate to make it dry.
• Heat a little oil in a pan or a kadai.
• Add chilly powder and fry (not too much) for a while.
• Add tamarind extract, salt and jaggery and allow it to boil.
• When it gets reduced or thickened, remove from the flame and keep aside.
• Heat oil in another pan or a kadai.
• Splutter mustard seeds ad saute dry red chillies and curry leaves.
• Add pounded ginger pieces and saute.
• :- Add coconut oil in between if it gets too dry.
• When it turns light brown, add it to the tamarind-jaggery mixture.
• :- Check for sweetness and add more if reqd.
• Add fenugreek powder and mix well.
• Cover with a lid to lock the flavour of Inji Curry.
• :- Alternatively, you can also fry the ginger(cut into roundels) in coconut oil, strain and powder it and add it to the curry.