Sadhya Inji Curry/Ginger Curry

Inji Curry/Ginger pickle

Inji curry is a sweet and sour curry made with ginger. It is an old fashioned recipe still made and served in Kerala homes on all special occassions. It has a distinctive flavor and taste of its own. It is hard to describe the taste of ginger curry. You need to taste it by yourself. It has a taste that lingers in your memory. Imagine spicy and tangy curry with a touch of sweetness and loaded with the flavor of roasted ginger. This dish is irresistibly appetizing.

Inji curry is an important thodu curry in Kerala sadhya. Sadhya is the vegetarian feast made during festivals or on special occasions like weddings. This is favored by every Malayali and there is nothing that can substitute this exotic dish in taste and goodness. Inji curry is also the first dish served which is followed by nearly a dozen more dishes and pickles.

Inji curry is a traditional recipe and is refereed to in fables and folklore's of Kerala. There are stories and memories associated with it. Some of these stories are interesting like the story of Vararuchi who asked for 1000 curries for lunch. The smart lady clearly understood what he meant and served him inji curry. Some fables and folklore call it Ayiram curry or equivalent to 1000 curries mainly because of its health benefits.

Does this recipe sound interesting? I assure you that you are not in for a complicated curry, but one that is simple and easy to make.Whenever I get fresh ginger from our local market, I quickly make some ginger curry. This can be stored in the refrigerator for a few weeks. It can be served with rice or as a condiment. It can be used in place of dipping sauce. So don't wait for Onam or Vishu to make this delicious ginger curry/pickle. The aroma of fried ginger, the heat of chilies, the sourness of tamarind and the sweetness of jaggery make this dish special. Give this recipe a try, you will surely love it.

Ginger has been traditionally used in Indian and Chinese cooking. It is known for its medicinal properties cure and prevents several health problems. In herbal medicine treatment for gastrointestinal distress. It has anti-inflammatory properties and boosting the immune system. Ginger is aromatic and adds zest to curries. So there is a good reason why Inji curry is considered a cleansing curry for the body. It aids digestions and is good for a healthy digestive tract.

Inji curry for a long time has been considered as an integral part of Kerala Sadhya, There is a different version of this recipe. In North Kerala, it is known as puli inji and is milder. Puli Inji has This is a southern version. There is also another recipe called inji thyir. It is ginger mixed with yogurt. It is also served in Sadhya. Inji curry goes well with rice and also with idlis and dosas.

How to make Inji Curry

Cooking time- 25 minutes
Recipe type- Side dish/ Condiment
Cuisine- Kerala/ India

Ingredients
Thinly sliced Ginger- 3 cups
Green chilly- 4-5
Shallots- 2
Chilly powder- 1 1/2 tsp
Fenugreek powder- 1/2 tsp
Tamarind- small gooseberry sized ball
Jaggery grated-1 tbs
Curry leaves
mustard seeds- a few
Salt to taste
oil for frying.

Clean ginger and cut it into thin round slices and and fry in oil till brown and crispy and make this into a course powder using a mixer.
Note: You can also chop it finely and fry and add to the curry,but cutting into thin slices ensure even browning
Heat oil in a pan( use the same oil used for frying the ginger) and add mustard seeds followed by curry leaves and fry.
Next add chopped shallots and green chilly and continue to fry till slightly brown. Reduced the heat( or better switch off the flame to avoid burning, mix well and then back to the stove) and add chilly powder and fenugreek powder, saute for a few seconds and add the powdered ginger. Add salt and tamarind pulp( extract pulp with 1/2 cup pf water). Allow this to simmer and oil to separate. Finally add grated jaggery and mix well. Inji curry is ready. You can store this in room temperature for up to two weeks.
Note: Jaggery is optional. It adds a little sweetness to the curry.