Inji Curry/Ginger Curry Onam Sadya


Ginger grated     -100gm
Grated coconut – 3/4 cup
Coconut Oil        -To fry
Pepper corns    -1/4tsp
Tamarind           -Gooseberry sized
Grated Jaggery     -1/2 tsp
Salt                        – To taste

Turmeric powder – 1/2 tsp
Red Chilly Powder – 1 tsp
Coriander powder –  1 1/2 tsp
Fenugreek                – 1/4 tsp

For Seasoning
Mustard Seeds – 1 tsp
Curry leaves – a few
Red chillies – 4

Fry the grated ginger till brown.Remove from heat and let it cool.Fry the grated coconut in the oil.When it is about to be done add the fenugreek and pepper corns.Fry till  brown in colour.Just before putting off the flame add the coriander powder , chilly powder and turmeric powder.Turn off the flame and saught for some time.Let it cool.Finely grind the ginger as well as the coconut mix preferably with out any water.If water is required make tamarind juice and add this for grinding.Now place a pan over the stove and add the oil to it.Splutter the mustard seeds add the sliced red chillies and curry leaves. Add the grinded mixture to it.Add salt.Let it boil.Add grated jaggery and tamarind juice as per taste.If the consistency is thick add hot water to it and make it to required consistency.

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