Inji curry - Puli inji recipe - Palakkad style Inji curry

Inji curry or Puli inji is a traditional recipe of Kerala.  This tangy recipe is always served in a sadya, but it is prepared very commonly as and when required. 

The recipe varies a little among the different parts of Kerala, but the main ingredients are ginger, tamarind and green chilis.  

It aids in digestion, goes well with plain rice, curd rice, and with any cooked food as a condiment. It can be stored for a week if handled with care or can be refrigerated.

Ingredients:

Ginger - 1 small cup 

(finely chopped)

Green chillis - 2 or 3 nos

Tamarind - one lemon size

Gingely oil - 2 or 3 tbsps

Mustard seeds - 1/2 tsp

Asafoetida - 2 generous pinches

Turmeric powder - 1/4 tsp

Salt to taste

Curry leaves

Jaggery - 2 or 3 tsps 

Preparation:

Peel the skin of ginger and chop it finely.

Chop green chilis.

Soak tamarind in hot water for 10 - 15 minutes and extract the juice.

In a kadai, add gingelly oil, then mustard seeds. Once it crackles, add curry leaves.

Now add ginger and green chilis.

Fry in a medium flame, until ginger turns to a golden brown color.  

Now add tamarind juice, asafoetida, turmeric powder, and salt.

Let this boil for a few minutes. When the consistency becomes little thicker, add jaggery.

Allow boiling until the oil starts floating on top and the consistency becomes thick like a sauce.

Very tasty Inji curry is ready.