Saturday, January 16, 2010
Inji Curry/ Ground Ginger Curry
No “Sadya”(feast) is complete without Inji curry. This simple curry is considered to be equivalent to 101 curries.It’s served like a pickle. My mom always made sure that we were never low on this curry. My sister loved this and she used to have with Dosa and idili, yeah she’ll start her day with that. My husband also loves this a lot. He likes to finish his meal with mooru curry (similar to kadi) mixed with little inji curry. Somehow I didn’t have the courage to make this and as usual depended on mom to make it for us. Yesterday she was getting ready to make this and I thought why don’t I grab the occasion and try it myself. So under my mom’s supervision I made it. The result:- I learned how to make and my hun loved it.
Grated/ thinly sliced Ginger- 2 cups
Tamarind- Size of a small lime
Salt- 2 tsp
Chilly powder- 3 tsp
Curry leaves – 2-3
Jaggery- a small piece
Mustard seeds- ½ tsp
Curry leaves- 4-5
Water- as needed
Oil- as needed
Soak the tamarind in some water and keep it aside. Squeeze half of the juice from the grated ginger. Heat a pan on low flame and add some oil, once the oil is hot add the ginger and 2-3 curry leaves. Fry the ginger till it’s golden brown or crisp. Just be careful not to burn it . Keep stirring it. Once it’s done switch of the flame and remove from the heat. In a mixer put the roasted ginger, tamarind water. Grind it into a paste.
Heat the same pan, add some oil. Once it’s hot add mustard seeds and splutter. Add Red Chilli and curry leaves to this. Fry for 2 mns and add the ginger paste to this. If it’s thick add some more water. Keep it on low flame and let it boil. Once it starts boiling add chilli powder , salt and jaggery. All these can be adjusted to your taste. Once it starts to thicken, keep stirring. Switch off and let it cool down.