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Inji curry is a part of Kerala cuisine. It is served as a side dish in Onam Sadhya. Inji is the Malayalam name of ginger. Hence, the curry is made of ginger. Of course, there are other side ingredients too, but ginger is the prime ingredient and has a slight piquancy. The spiciness is cut off by the tanginess of tamarind. And the south essentials, grated coconut adds on to the texture. It has perfectly balanced flavours of sweetness and sourness.
The curry gets its rich and layered flavourings with a magical mix of aromatic spices and ingredients .The dish has all the flavours within which one craves for. Overall, it is an amalgamation of flavours as it is spicy, tangy and a bit sweet. And you will be left licking fingers and smacking lips for this Inji Curry is that irresistible. And surprisingly, the curry tastes more flavourful the day after it is actually cooked ( tastes better on the second day).
Ginger gets its name from zingiber, a Greek word. Ginger was discovered by Indians and Chinese to aid several ailments. It is the healthiest and hence the wealthiest flowering plant. According to Ayurveda, ginger is a historical medicinal spice. It has been long used to cure digestion, nausea, common cold, flu and so on. It has a pungent and biting taste and it get used in season various sauces, curries, pickles and other food items.
Preparation time: 15 minutes
Cooking time: 30 minutes
Ingredients:
• 2 cups grated coconut
• 15-18 shallots (finely chopped)
• Curry leaves
• Peeled garlic (finely chopped)
• Coconut oil
• Mustard seeds
• 200 gm peeled ginger (finely chopped)
• Green chillies (finely chopped)
• Red chilli powder
• Turmeric powder
• Tamarind water
Method:
• Soak tamarinds in hot water for 20 minutes to obtain tamarind water.
• Strain the tamarinds. And set aside the tamarind water.
• In a large heated skillet, add some coconut oil.
• Then add grated coconut and curry leaves. Stir them continuously while roasting them.
• Roast them until they turn brown. Remove from heat.
• Crush the roasted coconut and curry leaves mixture in a silbatta (mortar and pestle).
• Keep adding water little by little and form a thick paste.
• In another heated pot, pour some coconut oil and add the mustard seed.
• Let the seeds crackle. Then, add finely chopped garlic and ginger. And sauté them well.
• Then add shallots and green chillies. Mix the ingredients properly and stir continuously.
• Add the masalas – red chilli powder and turmeric powder. Mix them well.
• Add the tamarind water to the pot. Cook until the water disappears and gravy thickens.
• Add more water and salt, to taste.
• Cook well again until the consistency becomes perfect.
• Remove from flame.
• Serve hot.
