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Monday, March 22, 2010

Inji Curry / Ginger Curry

Pulinji is a traditional dish that comes in the same category as Pickle which is served during Sadya or with Rice.
Pulinji is prepared using Fried Ginger powder cooked with Tamarind juice.

  • Ginger (peeled and cut into small pieces) - 1 cup
  • Roundly cut green Chilly - 1 tsp
  • Chilly powder - 1 tsp
  • Corriander powder - ½ tsp
  • Turmeric Powder - ¼ tsp
  • Fenugreek powder -¼ tsp
  • Tamarind - 1 lemon size
  • Mustard seeds - ½ tsp
  • Coconut Oil - ¼ cup
  • Curry leaves- few
  • Salt - to taste
  • Jaggery syrup(optional) -3 tbsp

  • Soak Tamarind in water for some time and extract the juice by squeezing it.
  • Heat oil in a pan and add the chopped ginger pieces till it turns brown and crisp.
  • Remove it from the Oil, let it cool.
  • Grind the ginger into a fine powder.
  • Heat 1 tsp oil in a pan, splutter mustard and curry leaves.
  • Add green chilli and fry it.
  • Add Chilli powder, Corriander powder and ginger powder and saute.
  • Add Tamarind juice ,Turmeric powder and salt and let it boil.
  • (optional - for sweetness add Jaggery syrup and boil for few minutes.)
  • Sprinkle fenugreek powder, mix well and remove from fire.
Recommended Combination: Serve with Rice

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