INJI THEEYAL

Ingredients For Inji (Ginger) Curry

Ingredient	Quantity	Notes
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	1 tablespoon	To Taste
Salt	To Taste

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. ( as I don’t have fenugreek powder at home I added whole fenugreek seeds in the beginning of roasting)

• 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 pulp and extra 1 cup water, mix well.

• Add salt to taste and 1 tablespoon jaggery powder.

• Allow it to boil until it gets thickens and 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 rice.