Inchi curry is a side dish mainly used in the traditional feast / sadya of Kerala. Ginger has many medicinal values also.
- Ginger – 100 gm
- Tamarind – Lime size
- Chilly powder – 2 tsp
- Jaggery – 2 tbsp
- Fenugreek powder – 1 tsp
- Hing - a pinch
1.Cut the cleaned ginger into thin slices. Fry them in coconut oil. Crush the fried ginger using a mortar and pestle.
2.Soak the tamarind in 1/2 cup of warm water and extract its juice.
3.Heat oil in a deep pan and splutter mustard seeds. Add curry leaves and saute for a few more minutes.
4.Pour the strained tamarind extract to it. Bring it to a boil and add chilly powder, fenugreek powder and hing. Now add the ground ginger and jaggery. Mix well. Check for salt.
5.Bring down the heat to low. Cook for another 10 minutes stirring in between and switch off. Adjust the gravy according to your consistency.
Very nice dear. Although I quite frequently eat Kerala cuisine having loads of Malayali friends but till now I have not had the good fortune of sampling Inchi. Looks too good dear.
ReplyDeleteQuestion from an uninitiated :) - what would you eat this with? Does it just go with rice?
ReplyDeleteAs i mentioned it is a side dish of sadya. You can have it with rice..
DeleteYour recipes are always unique and yummy dear.This looks too good
ReplyDeleteHi Anu, Colour looks awesome and i can imagine the taste of this sweet and sour ginger curry. Ginger being my favourite, I will try soon.
ReplyDeleteWow Super tempting inji curry........... :)
ReplyDeleteExcellent and thanks a bunch for this recipe. Gonna try of course.
ReplyDeleteone of my fav dishes in sadya,yummy!
ReplyDelete