Inji Curry

Method

1. 1

   Prepare ginger: Peel 200g fresh young ginger. Cut into thin discs or julienne. Soak in cold water with a pinch of salt 10 minutes to reduce sharpness. Drain.

2. 2

   Make coconut paste: Blend half cup fresh grated coconut, 4 dried red chillies, 1 tsp coriander seeds and half tsp cumin to a smooth paste.

3. 3

   Soak tamarind: Soak a marble-sized tamarind ball in half cup warm water 15 minutes. Extract pulp and strain.

4. 4

   Fry ginger: Heat 2 tbsp coconut oil. Add ginger and fry on medium heat 8-10 minutes until golden and mellow.

5. 5

   Add jaggery: Add 1 tbsp powdered jaggery to the ginger. Stir and cook 2 minutes until it melts and coats the ginger.

6. 6

   Add tamarind: Add tamarind extract and salt. Cook on medium heat 5 minutes.

7. 7

   Add coconut paste: Add ground coconut paste. Cook 5-6 minutes stirring until raw smell disappears.

8. 8

   Make tempering: Heat 1 tbsp coconut oil. Add 1 tsp mustard seeds — when they splutter add half tsp fenugreek seeds, dried red chilli and curry leaves.

9. 9

   Combine: Pour tempering over inji curry. Simmer 2 minutes.

10. 10

    Serve: Inji curry should be thick, sweet, sour and spicy. Serve with steamed rice as part of a Kerala sadhya.