Ginger Curry/Ingi Curry

This is a traditional Kerala sadhya recipe.This curry is something similar to the "Ingi puli". Usually Inghi curry is served on the side of plantain leaf and people have this curry with the curd rice.This helps with digestion after having a heavy feast :).
My hubby took the picture of the Curry. That is why it is looking so much better than the other pictures in my Blog. Would have made him take pictures long time back.:).

Ingredients:

Ginger-100gms

Tamarind-lemon size

Red chillie powder-2 tsp

Coriander powder-3 tsp

Jaggery powder-2 tbs or more

Salt-to taste

For seasoning:

Mustard seeds-1 tsp

Coconut oil-2 tbs

curry leaves- a few


Fenugreek powder-1 tsp

Water-1 1/2 cup


Method:

Thinly slice the ginger and saute the ginger

with a little bit of coconut oil for 3-5

minutes in medium flame.

Grind the sauteed ginger coarsely, without

adding any water.




To Make tamarind pulp-In a bowl add 1 1/2 cups

of water and the tamarind. Squeeze the pulp out

and strain it.Set Aside.

In a pan add coconut oil,mustard seeds and

curry leaves.When it splutters add the tamarind

pulp,red chillie powder,Jaggery and salt. Bring

it to a boil. Add the ground ginger and stir

continuously until the curry is thick. Add the

fenugreek powder and remove from flame.Enjoy.

Note: To make fenugreek powder,Dry roast the fenugreek for couple of minutes or until they are golden brown and powder it when it is cooled.
Also If you like this curry to be sweeter add more jaggery to it.