Inji/Ginger Curry

   Ginger has many medicinal properties and  is most commonly known for its effectiveness as a digestive aid. Inji curry is an inevitable part of the Kerala sadhya and is made from ginger, green chillies, tamarind and jaggery which lends it a hot, sour and sweet taste. I have heard that it is included in a sadhya in order to help aid digestion of the heavy feast. There is also a saying in Kerala that inji curry is equivalent to having a 101 curries. It is also known as puli inji in the northern part of Kerala and has many regional variations. This is my mother’s recipe for a hot and spicy inji curry. It goes well with idli/dosa too. It is one of my favorites. I am waiting to upload this post to have this inji curry with rice, yoghurt, pappad and idichakka-cherrupayar thoran. I think I will have my lunch first :)

Ingredients

1. Inji/Ginger - 3/4 lb chopped into small slices
2. Shallots - 8 chopped fine (optional)
3. Green chillies - 4-5 chopped fine
4. Chilli powder - 3 - 4 tsp (adjust it according to your spice tolerance)
5. Fenugreek powder/uluva podi - 1/2 tsp
6. Hing/Asafoetida - A pinch
7. Tamarind/puli - lemon-sized or to taste
8. Jaggery - 2 tbsp or to taste
9. Curry leaves - 3 sprigs
10. Mustard - 1 tsp
11. Dry red chillies - 2
12. Coconut oil - As required
13. Salt - To taste

Method

1.  Chop the ginger and fry in oil until brown and crispy.  When it cools down, grind or crush in a mixer.

 

2.  Soak the tamarind in warm water(around 2 cups) and extract its juice. 

3. Heat oil in a deep pan and splutter mustard seeds. Add dry red chillies, shallots and saute until the shallots turn brown. Now add the green chillies, curry leaves and saute for a few more minutes.

 

 

4. Pour the strained tamarind extract to it. Bring it to a boil and add chilli powder, fenugreek powder and hing. Now add the ground ginger and jaggery. Mix well. Check for salt. Cook for another 10 - 15 minutes stirring in between and switch off. Adjust the gravy according to your consistency. You can store it in the refrigerator for at least 2 weeks. Use it like a pickle though I have it like a curry :).

 

 

 

Tips:

1) You could also grate ginger instead of chopping it. Squeeze out the juice, fry and crush them in a mixer.

2) Add more green chillies, if you wish to avoid using chilli powder.