Monday, April 20, 2009
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.:).
Red chillie powder-2 tsp
Coriander powder-3 tsp
Jaggery powder-2 tbs or more
Mustard seeds-1 tsp
Coconut oil-2 tbs
curry leaves- a few
Fenugreek powder-1 tsp
Water-1 1/2 cup
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.