Inji Curry
Ingredients
- a hundred gms Ginger
- Small lime length Tamarind
- 2 tsp Chilly powder
- three tsp Coriander powder
- Gooseberry length Jaggery
- 1 tsp Mustard
- Curry leaves
- Salt
- 1/four tsp Fenugreek powder
- Coconut oil
Instructions
- Cut the wiped clean ginger in spherical slices. Fry them in coconut oil, until it is golden brown.
- Crush the fried ginger the use of a mortar and pestle.
- Add 2 tbsp of water to tamarind and make a pulp. Add cold powder, coriander powder, jaggery and salt. Mix well.
- Add beaten ginger and 1/2cup of water to this and blend well.
- Heat oil withinside the identical pan (you may use the final oil) in that you fried ginger and splutter mustard. Add curry leaves and the tamarind, jaggery & ginger mixture. Let it boil until it will become thick, round 8 – 10 mins. Add fenugreek powder & mix. Remove from fire.
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