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Main Course

Tasty Inji Curry

Cooked low and slow until the masala melds into the gravy, this mixed curry carries the unmistakable warmth of Kerala spices — black pepper, curry leaves, and coconut. Pair it with steaming rice and a crisp pappadam.

Ingredientsfor 2 servings

1 cup Ginger finely chopped, Inji
1 cup Tamarind pulp
11/2 nos Jaggery Sharkara
1/2 cup Copra chips
1 nos Onion — finely cubed
1 tsp Chilly powder
1 tbsp Raisins
Coconut oil, to taste
Salt, to taste

Preparation

Step 1
For preparing Inji curry, Warm coconut oil in a fry in hot oiling pan. Fry the onion, raisins and copra separately. Set aside.
Step 2
Fry in hot oil the ginger.
Step 3
Drop in chilly powder, tamarind pulp, fried onion, fried raisins and fried copra.
Step 4
Next, add salt and jaggery. Allow the jaggery to melt and remove the flame.
Step 5
Inji curry is ready. Serve as a side dish.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.

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Main Course

Tasty Inji Curry

Ingredientsfor 2 servings

1 cup Ginger finely chopped, Inji
1 cup Tamarind pulp
11/2 nos Jaggery Sharkara
1/2 cup Copra chips
1 nos Onion — finely cubed
1 tsp Chilly powder
1 tbsp Raisins
Coconut oil, to taste
Salt, to taste

Preparation

Step 1
For preparing Inji curry, Warm coconut oil in a fry in hot oiling pan. Fry the onion, raisins and copra separately. Set aside.
Step 2
Fry in hot oil the ginger.
Step 3
Drop in chilly powder, tamarind pulp, fried onion, fried raisins and fried copra.
Step 4
Next, add salt and jaggery. Allow the jaggery to melt and remove the flame.
Step 5
Inji curry is ready. Serve as a side dish.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.