ഇഞ്ചിക്കറി || Inji Curry || Ginger Curry || ഇഞ്ചിപ്പുളി | Salt N Pepper CurryWorld

Ingredients
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Ginger-1kg
Kashmiri chilly powder -4tsp
Asafoetida-2pinch
Green chilly -7-8
Curry leaves-2strings
Coconut oil/ghee-250 ml
Dry chilly-3
Salt -to taste
Mustard seeds
Tamarind-small lemon sized soaked in water and extract the pulp
Jaggery-a small piece
Water 11/2-2 cup

Method of Cooking
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•Peel and clean ginger
•Thinly slice the ginger
•Heat coconut oil/Ghee in a Kadai and fry the ginger till light brown n crispy.
•Do not burn the ginger
*Frying ginger in ghee tastes best
•Drain and keep it aside and let it cool
•coarsely ground the ginger
•Heat the same oil and splutter mustard seeds followed by dry chilly, green chilly n curry leaves for few minutes
•Add Kashmiri chilly powder, saute in low flame till the raw smell goes. Take care not to burn the masala
•Add asafoetida and fenugreek powder
•Add salt to taste
•Add the grounded ginger and tamarind pulp
•Add 11/2 to 2 cups of water
•Add jaggery to this and boil it in low flame till oil separates and gravy gets thick and off the flame
*check the seasonings and you can add tamarind and jaggery according to your taste. #Kerala #Cooking #InjiCurry #ഇഞ്ചിക്കറി inji curry