Inji Curry Recipe
Fresh ginger -1/4 cup heaped (finely chopped)
Green chilli – 1-2 finely chopped
Turmeric powder -a pinch
Red chilli powder -1/4 tsp
Tamarind – gooseberry sized ball
Jaggery -1/4 cup
Fenugreek powder -1/4 tsp
For the seasoning
Oil – 2 1/2 tbsp
Mustard seeds – 1 tsp
Hing – a pinch
Curry leaves – few
Wash, peel the skin of ginger and chop it finely.
Soak tamarind in 1/2 cup of warm water and extract thick juice. Discard the pulp.
Dry roast fenugreek seeds and powder it. (Usually I powder it in bulk so that it comes handy while making pickles)
Heat oil, add mustard seeds,when it splutters, add red chillies, hing, curry leaves,chopped ginger and green chillies.
Fry ginger and chilli well until ginger changes to brown color.
After it cools, store it in a dry bottle and refrigerate.
Note -Puli inji thickens as it cools and tastes delicious after a day or two.
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