All Keralites know that inji curry is the most important dish in a Feast (Sadya). And any feast without inji curry is incomplete.
Inji curry is kept at top left of the plantain leaf. That is considered as the first position in “Thottu koottan” curries. You just need a tiny drop of this dish to enjoy the entire meal. It is very spicy, and there is no other choice. This recipe is meant to be spicy. You can balance the spice level by having it with some other curry. And the best the part is, this taste stands out…
You need,
- Ginger – 100 gm sliced thinly (approx 2 cups)
- Tamarind juice – 1 cup( 1 gooseberry size ball soaked in 1 cup of water for 5 min and strain)
- Chili powder – 2 tablespoon
- Jaggery – 1 small block (2 tbsp crushed)
- Salt to taste
- Mustard seeds – 1 tsp
- Coconut Oil – 1/2 cup (You can use any oil but coconut oil adds more flavor)
You have to,
- Heat oil in a small wok and fry the ginger till golden brown. Strain and keep aside
- Once it is cool, crush the ginger in a mortar and pestle or a coffee grinder
- Boil tamarind juice, jaggery and chili powder in a pot till the jaggery dissolves
- Add salt,ginger and boil till it form a thick solution
- In a pan heat 1 tbsp of oil (you can use the oil which we used to fry the ginger), Add mustard seeds and allow to crackle.
- Add curry leaves and pour this seasoning on top of the ginger curry
I like to make this and bottle it. I use it as a pickle. My favorite combo is Rice, pulishery and inji curry
Leave a Reply