Inji theeyal: The king of sadya

Inji theeyal: The king of sadya

Inji theeyal or the ginger curry is the star in every ‘sadya’. Ginger posses nutrients and bioactive elements in abundance and hence it is a wonderful medicine both for body and brain. The taste of coconut flavoured fried ginger juliennes is extremely mind blowing.


150 gm ginger

1/2 coconut grated

1 tsp chilli powder

1 tsp coriander powder

1/2 tsp turmeric powder

Salt to taste

1 small piece asafoetida

Tamarind as big as a gooseberry

Jaggery as per taste (optional)

For seasoning

1 tsp mustard seeds

1/2 tsp fenugreek

2 sprigs of curry leaves

2 dried red chillies

Coconut oil


Cut ginger into thin juliennes and fry in coconut oil.

To the remaining oil fry the grated coconut with 2 to 3 shallots.

Cook the fried ginger in water by adding salt, turmeric powder, chilli powder, coriander powder and a small piece of asafoetida.

After cooling, blend the fried coconut in a mixer grinder and add it to the cooked ginger.

To this add tamarind water and jaggery.

Cook it in low flame till the oil separates.

Season it with mustard seeds, fenugreek, dried red chillies and curry leaves.

This curry will remain fresh till two days!