Ingredients needed for Inji curry
100 grams Ginger
1 tsp asafoetida
2 tsps uluva podi (fenugreek powder)
7 red chillies
2 tsp red chilli powder
lime sized ball of tamarind
1 dst sp coconut oil
1 piece jaggery
1 tsp mustard
salt to taste
handful curry leaves
How to prepare Inji Curry
Heat oil in a fry pan and fry chopped ginger to a golden brown colour.
Add a little water to the tamarind and make pulpy mix out of it.
Crush fried ginger coarsely. Mix with uluva podi and asafoetida powder.
Heat coconut oil, splutter mustard seeds, red chillies and curry leaves.
Then add chilli powder, to the tamarind water and mix well with salt to taste .
Add the mix to the pan with jaggery.
Boil till the gravy thickens and the raw smell goes.
Serve as a side dish with sadya.
You can prepare this curry two days earlier and keep it ready. If you can freeze it , the curry will stay for more than a week.