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Kerala · Lunch

Inji Curry

Traditional 134. Inji Curry recipe

🧺 Ingredients

• 400g fresh ginger, fine julienne
• 2 tbsp coconut oil
• 1 tsp mustard seeds
• 1/2 tsp fenugreek seeds
• 3-4 dried red chilies
• 8-10 curry leaves
• 50ml jaggery water (dissolved)
• 30ml tamarind paste
• 1/4 tsp turmeric powder
• Salt to taste

👩‍🍳 How to make Inji Curry

1. Prepare ginger (10 mins, no heat): Peel fresh ginger, slice into very fine matchstick julienne about 2cm long and 2mm thick. Visual: should look like thin straw, very uniform.
2. Temper oil (1 min, high heat 180°C): Heat coconut oil, add mustard seeds. Visual: seeds crackle and pop enthusiastically.
3. Add spices (1 min, medium heat 160°C): Add fenugreek seeds, let sizzle 10 seconds. Add dried red chilies, fry 15 seconds until darkened. Add curry leaves. Visual: chilies turn darker, curry leaves crinkle.
4. Add ginger (8 mins, medium heat 160°C): Add ginger julienne, turmeric, stir well. Cook uncovered, stirring occasionally. Visual: ginger will soften and become translucent, some pieces will curl slightly.
5. Add liquids (8 mins, medium heat 160°C): Add jaggery water, tamarind paste, salt. Stir well. Cook until ginger is completely soft and sauce thickens. Visual: sauce will cling to ginger, color becomes deep brown.
6. Finish (2 mins, low heat 130°C): Remove from heat, let cool slightly. Visual: ginger becomes glossy from caramelized sauce.

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