Ingredients
Ginger 200gm
Tamarind(Valanpuli) a lemon sized
Chilly powder 2tbsp
Jaggery 2 pieces
Salt to taste
Mustard seeds 1tsp
Curry leaves 2 sprigs
Oil for frying
Method
Heat oil and fry the ginger till it turns golden brown, Remove it from oil and keep it aside till cool ,then grind in a mixer grinder.In a pot,put tamarind in water and extract the juice, add jaggery and chilly powder into it.Allow it to boil for 3 minutes to dissolve jaggery ,then add salt and the ginger paste.Stir well till it forms a thick solution.
Heat oil in another pan,Splutter mustard and saute curry leaves.Add the seasoining into the gravy and mix well.
Tuesday, February 5, 2008
Inji Curry
Posted by KF at 3:49 AM
Labels: Pickle, Vegetables
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10 comments:
Mmm....I can just imagine how yum that would taste with some dosa/idli.
kurachu engottekku ayachu tharo..:)
I am big fan of inji curry, n whenever mom made it I used to sit down with a katori in my hand with some of this inji curry in it, n just go lick-lick with my fingers. My mom used to always warn me that i shall end up with tummy probs if I had too much!!!
Delicious. I love the ginger-tamarind combination :)
that looks yummy...though I am not a big fan of inji, I might be tempted with this...btw all your pictures are looking lovely!
morucurriede koode koottan assalaattoo..:D
I love this inji curry. My mom also make this especially for onam.
I am smacking my tongue at the thoughts of this :)
Jayashree,I never tried this with dosa or Idli.
Mishmash,aduthayirunnagil tharamayirunnu...Welcome to Dubai.
Shella,Same pinch ! Whenever I eat more my mom also used to tell the same..
Kaykat,Thank you
Srivalli,Thank you for the comment on pictures(hihi)
Seena, y'day I had that with mampazha pulissery..Noyambe thudangi kutta..
Happy cook, We cannot imagine Onam Sadya with out injicurry.
Cynthiya,Thanks dear for visiting here.
oh...dosai and inji curry...yummmmmmmm
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