Kerala Style Spicy & Tangy Inji Curry Recipe

Name: Kerala Style Spicy & Tangy Inji Curry Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Indian
Ingredients: 200 g Ginger (200 grams Ginger finely chopped (you could give it a pulse in the chopper to make it very fine)); ½ tsp Mustard Seeds (1/2 teaspoon Mustard seeds (Rai/ Kadugu)); 1 piece Green Chili (1 Green Chilli); 10 pieces Pearl Onion (10 Pearl onions (Sambar Onions) finely chopped); 1 sprig Curry leaves (1 sprig Curry leaves); 2 tbsp Kashmiri Red Chili Powder (2 tablespoons Kashmiri Red Chilli Powder); ½ tsp Ground Turmeric (1/2 teaspoon Turmeric powder (Haldi)); ¼ tsp Fenugreek Powder (1/4 teaspoon Methi Powder (Fenugreek Powder)); 1 cup Tamarind (1 cup Tamarind Water); 2 tbsp Jaggery (2 tablespoons Jaggery powdered); 0 pieces Table Salt (Salt to taste); 1 tbsp Coconut Oil (1 tablespoons Oil (coconut oil enhances flavor, but refined oil should work just fine))

Kerala Style Spicy & Tangy Inji Curry Recipe - Indian Chutney Recipes (Indian)

35 minIndian

Servings4

Add to grocery list

Plan it in the app to put it on your week.

Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Ginger200 g · 200 grams Ginger finely chopped (you could give it a pulse in the chopper to make it very fine)
Mustard Seeds½ tsp · 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
Green Chili1 piece · 1 Green Chilli
Pearl Onion10 pieces · 10 Pearl onions (Sambar Onions) finely chopped
Curry leaves1 sprig · 1 sprig Curry leaves
Kashmiri Red Chili Powder2 tbsp · 2 tablespoons Kashmiri Red Chilli Powder
Ground Turmeric½ tsp · 1/2 teaspoon Turmeric powder (Haldi)
Fenugreek Powder¼ tsp · 1/4 teaspoon Methi Powder (Fenugreek Powder)
Tamarind1 cup · 1 cup Tamarind Water
Jaggery2 tbsp · 2 tablespoons Jaggery powdered
Table Salt0 pieces · Salt to taste
Coconut Oil1 tbsp · 1 tablespoons Oil (coconut oil enhances flavor, but refined oil should work just fine)

Make it mine in the app

Steps

1To begin the preparation of Kerala Style Spicy & Tangy Inji Curry, first heat 1/2 tablespoon oil in a wok and add the finely chopped ginger to it. Fry till ginger turns light brown in color and the moisture has reduced (do not let the ginger turn golden brown).
2Remove the fried ginger with a slotted spoon and keep it aside.
3Squeeze out the tamarind extract from the soaked tamarind and keep aside. Strain the extract to remove any sediments.
4In the remaining oil add the mustard seeds and allow it to splutter.
5Once the mustard splutters, add the 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.
6Once the onions have browned, add the chili and turmeric powders and saute for a few seconds till the raw smell disappears. Now switch off the flame and add the fenugreek powder and mix well (switching off the flame while adding the fenugreek powder helps to avoid it from getting burnt).
7Switch the flame back on and add a little water (little at a time), to make a thick paste. Cook this mixture till the oil separates (this step is important because it enhances the overall flavor of the dish).
8Now add the tamarind extract, enough salt and the fried ginger, and mix well. Allow this to come to a boil.
9Add the powdered jaggery and cook till the mixture thickens a little. Do a taste test at this time to adjust salt and add more jaggery if needed.
10The Kerala Style Spicy & Tangy Inji Curry is now ready and once it cools down,can be had with hot steamed rice.
11Notes:
121. Inji Curry has to be refrigerated because it uses onions. So store in an airtight container and place in refrigerator.
132. Inji Curry always tastes better if made ahead. As it sits, the flavors are enhanced. So once the curry is prepared, allow it to sit for a few hours before consuming or storing in the refrigerator.