Inji curry aka Puli Inji - Onam Sadya Special

Fried Ginger In a tangy sauce
I am sure there would not be any malayali out there , Who doesn't like the very festival of Onam and the feast, Onam Sadya. Along with the unbeatable taste of all those traditional recipes served, it carries a lot of nostalgia for most of us. If someone says " I am from Kerala" there are a lot of inherent meanings in It." I love coconuts, I cherish "Onam holidays and Ona Sadya" and it is a nostalgic chapter in the book of my life [along with many other things :)].But sometimes I wonder why some people wouldn't admit it? 

We even had exmas in school named after Onam ;), which i used to write thinking about the days and the feast coming after that.The endless oonjalattom with neighborhood kids and cousins, one day -two day trips to some places and movies and the song  

"Onathappa kudavayara Onam unnan oodi vaa"...Times of endless and ineffable joy!!!! 

The family will gather in one siblings house every year on Thiruvonam day and make a huge yummy feast.the servants are given off that day, and Every single one in the family will be in the kitchen , chopping , cooking and we kids would be the one getting the banana leaves...there comes the sadya, everyone was looking forward too. I am never attracted to Payasams or anything sweet, as a kid and even now ;). but loved all the other stuffs. 

Avial, Sambar, koottu curry, Thoran, Pachadi,Kichadi , Pappadom( i need atleast 10) , Upperi, Olan, kaalan, Erissery, Parippu curry, and Inji curry is our fav....

 The kick of fried  ginger and chili along with the sweetness of jaggery is awesome!!!!!  There are lot of different variations in making this Inju curry in different parts of Kerala and even the name, For some this is Inji curry and for some it is Puli Inji. But my mom has made a dstinction between these two, when she makes  Inji curry it will have roasted coconut paste in it like Anita's and Puli inji doesnt have it , . I have both the recipes here today for you,!!!!

Recipe for Inji curry

Ginger - 100 gms

Tamarind pulp - 1 tsp

Brown Sugar - 2 tsp( or use ordinary sugar)

Fenugreek seeds - 1/2 tsp

Mustard seeds 

Curry leaves 

Salt to taste

Oil

For roasting and Grinding 

Grated coconut -1/2 cup

Red chili powder - 1 tsp

Turmeric powder - 1/2 tsp

Method:-

Peel and cut the ginger into round pieces. Fry it till brown and drain on a kitchen towel. 

Crush the fried ginger pieces in a mortar and pestle or coffee grinder.

Dissolve tamarind pulp in 2 cups of water and Bring to boil by adding Brown sugar. 

Simmer for 5-7 minutes and remove from fire.

Heat 1 tsp oil in a pan and fry grated coconut, till it turns brown . 

Add all the powders in Roasting section and switch off the heat. Grind it to a very fine paste.

Heat oil in a pan add mustard seeds. When they pop up add fenugreek seeds and curry leaves. 

Add the coconut paste and tamarind water and bring to boil. 

Stir in fried and crushed ginger pieces and simmer till the gravy thickens. 

Store in an air tight container in the refrigerator,will last for 3 weeks.

Recipe for Puli Inji

Ginger - 100 gms

Tamarind pulp - 1 tsp

Brown Sugar - 2 tsp( or use ordinary sugar)

Fenugreek seeds - 1/2 tsp

Red chili powder - 1 tsp

Turmeric powder - 1/4 tsp
Asafoetida/Kaayam - 1 pinch (optional)

Mustard seeds 

Curry leaves 

Salt to taste

Oil

Method

Peel and cut the ginger into round pieces. Fry it till brown and drain on a kitchen towel. 

Crush the fried ginger pieces in a mortar and pestle or coffee grinder.

Dissolve tamarind pulp in 2 cups of water and Bring to boil by adding Brown sugar and chili and turmeric powders

Simmer for 3-4 minutes and remove from fire.

Heat oil and add mustard seeds. When they pop up add curry leaves and fenugreek seeds. 

Add ginger and tamarind water and bring to boil. Simmer till the gravy thickens and sprinkle asafoetida 

Store in an air tight container in the refrigerator, will last for 3 weeks.

Cheers!!!

Sarah