Inchi Curry/Injipuli/Puli inji
Ingredients
Inji/Ginger – 250gm cut into thin slices or finely chopped
Shallots – 5 chopped
Green chilies – 4 – 5 chopped
Chilly powder – 3 teaspoon
Fenugreek powder/uluva podi – 1/2 teaspoon
Hing/Asafoetida – A pinch
Tamarind/puli – Small lime-sized or to taste
Jaggery water – 2 tbsp
Curry leaves – 3 sprigs
Mustard – 1/2 teaspoon
Dry red chilies – 2
Coconut oil – 1/2 cup ( Or as required to fry ginger)
Salt – To taste
Method of preparation:
1. Fry ginger pieces in oil until brown and crispy. When it cools down,
2.grind finely in a mixie.
3. Soak the tamarind in warm water and extract its juice.
4. Heat oil in a deep pan (use the left-over oil from frying ginger ) and splutter mustard seeds.
5. Add dry red chilies, chopped shallots and saute until the shallots turn brown.
6 .Now add the green chilies, curry leaves and saute for a few more minutes.
6. Add the strained tamarind extract to it. Bring it to a boil and add chilly powder,
fenugreek powder and hing.
7.Now add the ground ginger and jaggery. Mix well. Check for salt. Bring down the heat to low.
8.Cook for another 10 – 15 minutes stirring in between and switch off.
9.Adjust the gravy according to your consistency.
Serve with onam sadhya 😋😋
Ingredients
Inji/Ginger – 250gm cut into thin slices or finely chopped
Shallots – 5 chopped
Green chilies – 4 – 5 chopped
Chilly powder – 3 teaspoon
Fenugreek powder/uluva podi – 1/2 teaspoon
Hing/Asafoetida – A pinch
Tamarind/puli – Small lime-sized or to taste
Jaggery water – 2 tbsp
Curry leaves – 3 sprigs
Mustard – 1/2 teaspoon
Dry red chilies – 2
Coconut oil – 1/2 cup ( Or as required to fry ginger)
Salt – To taste
Method of preparation:
1. Fry ginger pieces in oil until brown and crispy. When it cools down,
3. Soak the tamarind in warm water and extract its juice.
4. Heat oil in a deep pan (use the left-over oil from frying ginger ) and splutter mustard seeds.
5. Add dry red chilies, chopped shallots and saute until the shallots turn brown.
6 .Now add the green chilies, curry leaves and saute for a few more minutes.
6. Add the strained tamarind extract to it. Bring it to a boil and add chilly powder,
fenugreek powder and hing.
7.Now add the ground ginger and jaggery. Mix well. Check for salt. Bring down the heat to low.
8.Cook for another 10 – 15 minutes stirring in between and switch off.
9.Adjust the gravy according to your consistency.
Serve with onam sadhya 😋😋
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