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Inji Curry Recipe

Submitted by: Marykutty | Date Added: 8 Sep 2015
Listed in: Onam Special
Ingredients Ginger - 200g
Chilli Powder - 1 Tsp
Coriander Powder - 4 Tsp
Turmeric powder - 1/4 Tsp
Mustard seeds - 1/2 Tsp
Shallots (Kunjulli) - 4
Tamarind - a small lime sized ball
Curry leaves - few sprigs
Sugar or Jaggery - 1/2 Tsp (optional)
Water - 1 cup (or more as per the required consistency)
Oil as required
Cooking InstructionsPeel the ginger and make thin slices. Fry them in oil until golden brown and keep aside. Lightly fry the chilli powder and coriander powder in a pan (dry with no oil)until they start to change colour and raw smell is gone (about 3 to 5 minutes medium to low flame). Keep it aside for cooling. Make tamarind pulp with water. When the roasted spices and ginger have cooled, grind it well in a mixer or food processor. Heat oil in a pan and splutter mustard seeds. Add grated shallots to it. Saute well for about 5 minutes and add turmeric powder. Add the curry leaves and tamarind water. Add the ginger and spices to the pan. Cover and cook till water it is reduced to half. Optionally you may add a little sugar or jaggery to balance the taste of ginger. Serve hot with onasadhya.
(You may reduce it to a thick paste for onasadhya, or for a normal meal this can be made more watery and used as an ozhichu curry like Rasam)

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