My Mum’s Super Awesome Inji Curry

Inji curry is a very important part of Kerala Cuisine. A dish that is synonymous with a Kerala Sadya.
Try this delicious version of the same, My Mum’s Super Awesome Inji Curry.

My Mum’s Super Awesome Inji Curry trumps any pickle or chutney you may have tasted. Sweet, tangy and spicy this dish is super awesome.

My Mum's Super Awesome Inji Curry inji curry inji puli onam onasadya onam sadya ginger chutney kerala
My Mum’s Super Awesome Inji Curry

My Mum’s Super Awesome Inji Curry is definitely a must-try!

Ginger has many medicinal properties and is most commonly known for its effectiveness as a digestive aid.

Inji curry is an inevitable part of the Kerala sadhya and is made from ginger, green chilies, tamarind and jaggery which lends it a hot, sour and sweet taste.

I have heard that it is included in a sadhya in order to help aid digestion of the heavy feast.

My Mum’s Super Awesome Inji Curry is definitely a must-try!

Now I have tasted inji curry from various places and by far my mum’s hot, tangy and sweet inji curry has been the best!!! This is one of our family favorites and I am very happy to share it with you today.

So here you go, a family favorite, My Mum’s Super Awesome Inji Curry.

– Now I have tasted inji curry from various places and by far my mum’s hot, tangy and sweet inji curry has been the best!!! This is one of our family favorites and I am very happy to share it with you today.
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My Mum's Super Awesome Inji Curry
So here you go, a family favorite, My Mum's Super Awesome Inji Curry. Now I have tasted inji curry from various places and by far my mum's hot, tangy and sweet inji curry has been the best!!! This is one of our family favorites and I am very happy to share it with you today.
Course condiments
Cuisine kerala
Prep Time 10 minutes
Cook Time 15 minutes
Servings
helping
Ingredients
Course condiments
Cuisine kerala
Prep Time 10 minutes
Cook Time 15 minutes
Servings
helping
Ingredients
Instructions
  1. Heat oil in a wok and add chopped ginger to it. Fry till ginger turns a light brown and moisture has reduced. Do not make it golden brown.
  2. Remove the fried ginger with a slotted spoon. Keep aside.
  3. Squeeze out the tamarind extract from the soaked tamarind and keep aside. Strain to remove any sediments.
  4. In the remaining oil [if there is no oil, add more] add the mustard seeds. Allow it to splutter.
  5. Once the mustard splutters, add curry leaves and green chili and saute for a few seconds. Now add the finely chopped shallots/ small onions into it and saute till the onions turn a light brown.
  6. Once the onions have browned, add the chili and turmeric powders and saute for a few seconds till raw smell disappears.
  7. Now switch off flame, and add the fenugreek powder and mix well. [switching off the flame while adding the fenugreek powder helps to avoid the fenugreek powder from getting burnt]
  8. Switch the flame back on and add a little water [little at a time] and saute the ginger mixture.
  9. Keep adding water little by little to make a thick paste. Cook this mixture till oil separates. [This step is important because it enhances the overall flavor of the dish.]
  10. Now add the tamarind extract, enough salt and fried ginger and mix well. Allow this to come to a boil.
  11. Add the powdered jaggery and mix well and cook till the mixture thickens a little. Do a taste test at this time to adjust salt and add more jaggery if needed.
Recipe Notes
  1. My inji curry needs to be refrigerated because it uses onions. So store in an airtight container and place in refrigerator.
  2. Inji Curry always tastes better if made ahead. Because as it sits, the flavors are enhanced. So once the curry is prepared, allow it to sit for a few hours on the counter-top of your kitchen, before storing it in the refrigerator.

Recipe Courtesy: My Mum!

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