Onam-special inji curry: What are its health benefits

Do you like inji curry, puli inji or inji puli? A mandatory, ginger-based dish on the grand spread of the Onam feast, it is also often prepared at home and used in place of pickles. In fact, this dish, which often finds its way into tiffin boxes as a leftover after the Onam feast, carries numerous health benefits. While yesteryear Keralites knew all about it and the well-known 'Parayipetta Panthirukulam' folktale in which the preparation was equated to 100 curries, the Gen Z isn't too familiar with its nutritional prowess. Here's why the simple curry deserves a lot of respect.

Health benefits of inji curry
Though it's only served as the fourth or fifth item on Onam sadya, the presence of its sharp flavour is a must-have throughout the meal. It helps the body digest all the foods well, thanks to its main ingredients - ginger, tamarind and hing. It plays the main role in not feeling stuffy after having the sadya. 

Inji, or ginger, is packed with antioxidants and is rich in anti-inflammatory compounds. It boasts a range of herbal qualities and helps in addressing issues like indigestion, nausea, stomach ache, constipation and even in boosting immunity. 

Moderation is key
As with all foods, moderation is key while having the yummy inji puli as well. A tablespoon of the dish has 50 calories. Moreover, excessive consumption of ginger can lead to gas-related discomfort, gastric pain or even hormonal imbalances. Studies also suggest that ginger may not always be beneficial for people with heart conditions. Using ginger in the right proportion, whether as an ingredient in curries, ginger tea or even water boiled with it, can be highly beneficial. In short, ginger is a powerful ingredient, provided it is consumed the right way.