Are you planning to make inji (ginger) curry for your Onam sadya this year? The traditional, aromatic and flavourful side dish that perfectly balances sweetness and sourness is considered a must-have of any sadya. Many people like to even use it as a dip with breads and savouries. Here’s the recipe for an awesome inji curry.
Ingredients
200 grams of ginger
10 medium-sized small onions
3 green chillis
Curry leaves (as required)
Coconut Oil (as required)
40 grams of Tamarind (as big as a big lemon)
1 teaspoon of mustard
1.5 tablespoons of chilli powder
¼ teaspoon of roasted fenugreek
¼ teaspoon of asafoetida powder
2 pinch turmeric powder
1 cup of hot water
Salt (as required)
3.5 teaspoons of jaggery
Preparation
Slice ginger, small onions and green chilly thinly and proportionately Soak the tamarind in half a cup of water and extract its juice
Heat oil in a deep frying pan or kadai
Fry the ginger, small onions, and green chilly pieces along with the curry leaves till they turn brown
Grind the mix into fine powder form using a mixer and keep it aside
Use the leftover oil from the kadai to splutter mustard seeds and add curry leaves
Make sure that the flame is turned to a simmer
After switching off the flame, add chilly powder, turmeric powder, coriander powder, asafoetida powder and fenugreek powder
Switch on the flame to simmer and saute for another minute so that it gets cooked
Pour the tamarind pulp into the mix and add a cup of hot water
Add salt as required
Make sure that tamarind rules the flavour of the mix.
Bring it to a boil and add the crushed mix of ginger into the mix and stir well
Bring down the heat to a medium flame
Add jaggery to balance the taste and stir well
As the curry reaches a semi-thick consistency, switch off the flame
The curry is now ready to serve
