Inji Curry Recipe


Fresh ginger -1/4 cup heaped (finely chopped)

Green chilli - 1-2 finely chopped

Turmeric powder -a pinch 

Red chilli powder -1/4 tsp

Tamarind - gooseberry sized ball

Jaggery -1/4 cup

Fenugreek powder -1/4 tsp

For the seasoning

Oil - 2 1/2 tbsp 

Mustard seeds - 1 tsp

Hing - a pinch

Curry leaves - few


1.Wash, peel the skin of ginger and chop it finely.Soak tamarind in 1/2 cup of warm water and extract thick juice. Discard the pulp.Dry roast fenugreek seeds and powder it. 

2.Heat oil, add mustard seeds,when it splutters, add red chillies, hing, curry leaves,chopped ginger and green chillies.Fry ginger and chilli well until ginger changes to brown color.

3.Add turmeric powder, chilli powder, thick tamarind extract, jaggery and salt needed.After it starts boiling, simmer until the gravy becomes thick and oil separates. Add fenugreek powder, mix well and remove from flame.

4.After it cools, store it in a dry bottle and refrigerate.