Inji/Inchi/Ginger Curry is a flavorsome dish from Kerala with the combination of spicy, sweet, sour and salty taste. It has an integral part of Kerala Onam/Vishu Sadya. Inji/Ginger has many medicinal values; especially it aids digestion. So keralite’s choose inji curry as part of sumptuous Sadhya meal (Sadhya is a variety of vegetarian dishes traditionally served on a banana leaf in Kerala, India.) for smooth digestion. We can cook inji/ginger curry with coconut and without coconut. Here I am sharing with you Kerala ginger curry recipe with roasted coconut ground paste. In Kerala it is also known as Inji/Ginger Theeyal. It goes well with hot boiled rice as well as hot porridge.
Vishu (Vishu is the Hindu new year festival celebrated in the Indian state of Kerala) is around the corner and all malayalee’s are getting ready to prepare yummy Vishu Sadya. Coincidentally this year Vishu and Good Friday fall on the same day. So hope this recipe is a good help for at least someone for coming Vishu celebration and Good Friday 🙂 We normally consume kanji/ rice porridge on Good Friday as a lunch but this year we planning to prepare a simple vegetarian meal set with parippu curry, pappadam, mango pickle, inji curry and any veg thoran 🙂 If kanji is must for Good Friday, will serve them as a dinner with inji curry, mango pickle and pappad 😉 that’s a good and easy deal for me and I am not sure about you 😀 Anyway I wish you a happy and prosperous Vishu to all Malayalee’s around the world! Let’s welcome Vishu with new hope at heart and with great enthusiasm, anticipation and eagerness. Also I wish a blessed holy week to all my Christian followers and family 🙂
|Recipe Type||Kerala/ Veg Side Dish|
|Cooking and Preparation Time||40 to 50 Minutes|
|Serve to||8 to 10 people|
Ingredients For Inji (Ginger) Curry
|Grated Coconut||1 Cup|
|Curry Leaves||1 Sprig||(To roast Coconut)|
|Red Chili (Kashmiri) Powder||1 Teaspoon (To Roast Coconut)|
|Coriander Powder||1 Tablespoon (To Roast Coconut)|
|Fenugreek Powder||¼ Teaspoon (To roast Coconut)|
|Mustard Seeds||½ Teaspoon|
|Coconut Oil||4 Tablespoon||Adjust as per your taste|
|Ginger/Inji (I Used Fat Root)||1 Cup||Skinned and sliced (roundly and Thinly)|
|Shallots/Pearl Onion/Kochu Ulli||¼ Cup||Skinned and Sliced Thinly|
|Green Chili||1 to 2 Numbers||chopped|
|Red Chili (Kashmiri) Powder||1 Teaspoon|
|Turmeric Powder||½ Teaspoon|
|Dry Red Chili||2 to 3 Numbers||Cut into small (To temper)|
|Curry Leaves||4 to 5 Leaves (To Temper)|
|Tamarind Water||Soak 1 gooseberry sized tamarind in 1 cup warm water|
|Jaggery Powder/Sugar||1 tablespoon||To Taste|
Method For Inji (Ginger) Curry
• Dry roast grated coconut and curry leaves until brown.
• Lower the flame; add 1 teaspoon chili powder, 1 tablespoon Coriander powder and ¼ teaspoon fenugreek powder. Mix and sauté 1 minute. Keep aside for cool.
• Transfer it into a grinder (small jar), grind without water and make a smooth form. Keep aside.
• In the same pan, heat coconut oil. Add sliced ginger, onion and green chili. Sauté/fry them until golden brown.
• Strain it from oil and transfer it into a grinder, grind and make a smooth form.
• In the remaining oil, heat and pop mustard. Add red dry chili and curry leaves.
• Add ground ginger paste, 1 teaspoon chili powder and ½ teaspoon turmeric powder. Sauté and mix well.
• Add ground roasted coconut ground paste, sauté and mix well.
• Pour strained tamarind juice/water and extra 1 cup water, mix well.
• Add salt to taste and 1 tablespoon jaggery powder.
• Allow it to boil until it looks thickens or oil separates from curry.
• Keep few minutes for cooling and setting purpose, keep it in an air-tight container in a refrigerator (For Few days). Reheat and serve with hot boiled rice or rice porridge and enjoy 🙂