Inji Curry/Ginger Curry

Inji curry is a part of Kerala sadhya which will be served next to pickles. Of course ginger has lots of health benefits too. So spare some time and try this recipe by your own. The recipe is from my mom :) .

Cooking Time: 30 minutes
Serves:1 medium size bottle

Ingredients:

Ginger	100 gm
Chilly Powder	1/4 tspn
Coriander Powder	2 tspoon
Asafoetida Powder	1/2 tspoon
Fenugreek Powder	1 pinch
Salt	to taste
Tamarind	1 gooseberry size
Oil	1 tbl spoon

For Seasoning:

Oil	1 tspoon
Dry red chilly	2
Mustard	1/2 tspoon
Curry leaves	1 sprig

Preparation:

(1) Peel the skin of ginger and chop into thin round shape slices(Try to make uniform shapes. If u make it too thin you can easily saute it).

(2) Heat oil in a pan and add chopped ginger. Keep on stirring till it turns brownish. In between if you found the pieces dry add more oil( Take care not to burn the pieces). Allow it to cool.

(3) Mean while soak tamarind in water and extract the juice(Don't soak in too much of water. Tamarind juice should be thick). Keep it aside.

(4) Once the ginger pieces are cooled, grind it in a mixer and make a fine powder without adding water. Take it in a bowl.

(5) Add chilly powder and coriander powder to the ground powder. Mix well. Then add tamarind paste and salt. Make a taste test here(To make correct consistency water can be added. Don't make it too watery).

(6) Heat oil in a pan. Temper with the ingredients shown under "For seasoning" heading. Now pour the ginger curry to it and mix well. Once it starts boiling add asafoetida powder and fenugreek powder. Mix once and switch off the flame. Close the pan with a lid so that the flavor sets well.

(7)Your Inji Curry/Ginger curry is ready

Once it is cooled store it in an airtight container and enjoy with rice.

Tips:

• Stirring process will take some time. If u want to save time keep the chopped ginger pieces in direct sunlight for 2 to 3 hours before stirring.
• Try to cut the slices too thin. 
• Add chilly powder according to your taste because ginger itself is spicy.