Inji Curry is a traditional and essential dish served during Sadya (feast) on Vishu and Onam festivals in Kerala. Vishu, the Kerala New Year festival, is a day when Keralites come together to celebrate. Many have fond memories of this day and its feast. Vishu is celebrated by people of all religions in Kerala, and the traditional Sadya features a variety of vegetarian dishes served on a freshly cut banana leaf.
The main ingredient of Inji Curry is ginger, a commonly used herb and flavoring agent in food. Ginger and its juice are used as a medicine for treating various stomach problems and can be used in various forms – fresh, juice, oil, or dried and powdered.
Inji Curry is my husband’s favorite dish. This sweet, sour, and spicy accompaniment is perfect in small quantities with steaming rice.
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Servings: 6
Calories: 72.1 / 1 cup
Author: Seena
Ingredients for Inji Curry:
Ginger (skin peeled and finely chopped) 1 ½ cups
Green chillies – 2
Tamarind Pulp – 1 tsp.
Jaggery – size of a gooseberry.
Mustrad seeds – ½ tsp.
Turmeric Powder – ¼ tsp.
Fenugreek powder – 2 pinches
Asafoetida (Hing) – 2 pinches
Chilli Powder – 1tsp.
Coconut Oil – ½ cup
Salt – to taste
Curry Leaves – 1 sprig
How to Make Kerala Puli Inji:
Wash the ginger peel it and cut into long pieces and then chop finely. Fry the ginger in oil till it gets brownish colour. Keep it aside and let it cool down. Grind the fried ginger in to a coarse powder.
Heat the left over oil in the pan. Add mustard seeds, when they pop up add curry leaves. Now add the coarsely ground ginger and sauté well. Now add the chilli powder, turmeric powder, fenugreek powder and asafoetida powder and sauté well. Add the tamarind pulp and salt. Simmer for 3 -4 minutes. Once it starts to thicken, add jaggery syrup and let it boil until oil separates. Remove from fire.
Inji Curry is ready to be served now.
My Recipe Notes on Kerala Sadya Special Inji Curry:
- I have used readymade tamarind paste. You can also make the pulp by soaking the tamarind (gooseberry size) in water (1 cup) and extract its juice.
- Store Puli Inji in an airtight container and it will last for one or two weeks.
- Adjust all spices as per your taste buds..
- You can add brown sugar too (adding jaggery or brown sugar is completely optional).
- How to make jaggery syrup: Dissolve jaggery in water and heat it up for few minutes. Strain it and use it..
Happy Cooking..
Cheers
Seena.
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