Inji curry

Preparation Time

45

Cooking Time

35

Serves

4

Calories

425

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There's always some space on the plantain leaf for the inji curry—the hot, tangy and slightly sweet pickle that complements all the other dishes for the sadya.

Ingredients

150gm ginger, minced

2 dsp shallots, chopped

1 dsp green chillies, chopped fine

2 tsp chilli powder

A pinch of turmeric powder

Oil, as required

Tamarind, as required

A few sprigs of curry leaves

1 tsp mustard seeds

2 dried red chillies

1 dsp jaggery

1 tsp rice powder


Preparation

Add the rice powder and turmeric powder to the minced ginger and mix well

In a pan, pour oil

When hot, put in the minced ginger mix and saute until it turns a deep brown and keep aside

In the same pan, pour oil, and add mustard seeds, red chillies, curry leaves, shallots, green chillies

Saute until they turn brown in colour

Now, add red chilli powder

Meanwhile, dry grind the minced ginger to a powder

Add it to the pan and saute well

Add tamarind soaked water, as is required

Put in the jaggery

Add enough salt, and let it boil for a while

Delicious inji Curry is ready to be relished

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