Ginger Curry | Inchi Curry | Puli inchi | Sadya special

 Ginger has many medicinal properties and is most commonly known for its effectiveness as a digestive aid. Inji curry is an inevitable part of the Kerala sadya and is made from ginger, green chilies, tamarind and jaggery which lends it a hot, sour and sweet taste.

Ingredients :

  1. Inchi/Ginger – 250 gms finely chopped
  2. Green chilies – 2 or 3 chopped.
  3. Chilly powder – 1 1/2 teaspoon. (adjust it according to your spice tolerance)
  4. Fenugreek powder/uluva podi – 1/4 Tsp
  5. Hing/Asafoetida – 1 pinches.
  6. Tamarind/puli – Large lime-sized ball or to taste.
  7. Jaggery – 1/4 cup (Powdered) or to taste.
  8. Curry leaves – 2 sprigs.
  9. Mustard – 1 Tsp.
  10. Dry red chilies – 1 dry red chili.
  11. Coconut oil –  as required.
  12. Water as needed.
  13. Salt – To taste.

Method of preparation :

  1. Finely chop the ginger or crush the ginger in a mixer jar. Do not grind the ginger smoothly just crush it. Add a cup of water and mix well.
  2. Strain the water from the ginger and set aside. Let the water sit undisturbed for 15 minutes.
  3. Soak the tamarind in warm water(around 1.5 cups) and extract its juice. 
  4. Strain it and keep this aside.
  5. Dissolve jaggery in half cup of hot water and set aside.
  6. Heat a pan or earthen pot with enough oil for frying ginger. Add chopped ginger to it an fry until golden brown. Add chopped green chilies and curry leaves and saute for few minutes.
  7. Add red chili powder, turmeric powder, fenugreek powder and asafoetida. 
  8. Saute this for few minutes or until the raw smell of the spice powders goes.
  9. Add strained tamarind juice.
  10. Take the ginger juice to another bowl. Discard the white sediment at the bottom. Add this ginger juice to the curry and boil.
  11. Add salt to taste.
  12. Strain the jaggery water and add to this curry.
  13.  Cook for another 10 - 15 minutes stirring in between. Boil till it becomes semi-thick liquid.
  14.  Remove from heat and keep it aside.
  15. Heat a small pan. Add a tablespoon of coconut oil. Crack mustard seeds and fenugreek seeds.
  16. Add dry red chilies and curry leaves. Pour this over the curry.. Ginger curry is ready.

Adjust the gravy according to your consistency. I like to have a medium-thick consistency. You can store it in the refrigerator for at least 2 weeks.