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Inji Curry

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Inji Curry

The recipe…

Ingredients:

  • Ginger – 100 gm
  • Tamarind – size of a small lime
  • Chilly powder – 2 tsp
  • Coriander powder – 3 tsp
  • Jaggery – size of a gooseberry
  • Mustard – 1 tsp
  • Curry leaves
  • Salt
  • Fenugreek powder – 1 tsp
  • Coconut oil

Method:

  • Cut the cleaned ginger in round slices. Fry them in coconut oil. Crush the fried ginger using a mortar and pestle. Add 1 tbsp of water to tamarind and make a pulp. Add chilly powder, coriander powder, jaggery and salt. Mix well and add crushed ginger too. Add ½cup of water to this and mix well.
  • Heat some more oil in the same pan in which you fried ginger and splutter mustard. Add curry leaves and the tamarind, jaggery & ginger mixture. Let it boil till it becomes thick. Add fenugreek powder & mix. Remove from fire.

Note
Once it is cooled completely, you can store it in an airtight container in the fridge for for a week or so.

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