Inji(Ginger) Curry

Ingredientsfor 30 servings

• 250 g Ginger finely chopped, cube shaped
• 6 - Green chillies — finely chopped
• 3 Stem Curry leaves
• 5 nos Dry red chillies broken (Kollamulaku)
• 2 tsp Mustard seeds
• 1 tsp Fenugreek seeds (Uluva)
• 2 cup Coconut — grated
• 1 tbsp Coriander powder
• 1 tsp Red chilly powder
• 1 tsp Turmeric powder
• 1 tsp Asafoetida (Kayam)
• 50 g Jaggery (Sharkkara)
• 1 cup Tamarind pulp (Puli)
• Salt, to taste
• 5 tbsp Veg oil

Preparation

1. Step 1

   Heat 4 tbsp of oil in a non stick tawa.

2. Step 2

   Let the mustard seeds crackle.

3. Step 3

   Add fenugreek seeds, spilt red chilly and cook until fenugreek turns into light brown color.

4. Step 4

   Add chopped ginger, chopped green chilly and curry leaves and stir until the ginger pieces become half of its original size.

5. Step 5

   Heat the rest of oil in another pan.

6. Step 6

   Add the grated coconut and stir evenly until it turns brown.

7. Step 7

   Add coriander powder and put off the flame.

8. Step 8

   Add red chilly powder and turmeric powder.

9. Step 9

   Allow it to cool and then, grind this mix into a fine paste.

10. Step 10

    Add this paste into the ginger.

11. Step 11

    Boil it for 2 - 3 minutes.

12. Step 12

    Add salt, grated jaggery and tamarind pulp.

13. Step 13

    Simmer, until oil floats on top.

14. Step 14

    Turn off the heat.

15. Step 15

    Sprinkle asafoetida powder and Stir everything together thoroughly.

16. Step 16

    Allow to cool.

17. Step 17

    Keep in a glass container.

18. Step 18

    Adjust the sweet- salt balance after tasting the curry.