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| "Zaiqa"-the taste |
Inji curry (Ginger curry) Ingredients Ginger, sliced into thin rounds- 250 g Turmeric pd-n � tsp Red chili pd- 3 tsp Coriander pd- 2 tsp Asafetida- � tsp Jaggery- 1 small ball Tamarind paste- 2 tsp Salt to taste Coconut oil ( to fry ginger)- � cup Gingelly oil (for tempering) - 2 tbsp Mustard seeds- 1 tsp Dry red chili- 4 Green chili,chopped- 2 Curry leaves- Water- 1 cup Method 1. Heat coconut oil and fry ginger slices in it, until crisp. Powder them in mixer. 2. To the water add tamarind paste, jaggery, asafetida and salt. Boil the mixture. 3. When it starts boiling, add red chili pd, coriander pd, turmeric pd and boil it again. 4. To this add powdered ginger and boil again until it becomes thick. 5. When it thickens to chutney consistency, remove from heat. 6. Heat gingelly oil in a pan. Splutter mustard seeds in it. Add dry red chili, green chili and curry leaves. Add this tempering to ginger curry and mix well. |
| Recipe |
| Kerala cuisine |
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