Ginger has many medicinal properties and is most commonly known for its effectiveness as a digestive aid. Inji curry is an inevitable part of the Kerala sadhya and is made from ginger, green chilies, tamarind and jaggery which lends it a hot, sour and sweet taste. I have heard that it is included in a sadhya in order to help aid digestion of the heavy feast. There is also a saying in Kerala that inji curry is equivalent to having a 101 curries. It is also known as puli inji in the northern part of Kerala and has many regional variations. This is my mother’s recipe for a hot and spicy inji curry. It goes well with idli/dosa too. It is one of my favorites. I am waiting to upload this post to have this inji curry with rice, yoghurt, pappad and idichakka-cherrupayar thoran. I think I will have my lunch first 🙂
Ingredients (Makes about 2 cups)
- Inji/Ginger – 350 gm (or 3/4 lb) cut into thin slices or finely chopped
- Shallots – 8 chopped fine (Optional. You do not need to use them if you are making it for sadya )
- Green chilies – 4 – 5 chopped fine
- Chilly powder – 3 – 4 tsp (adjust it according to your spice tolerance)
- Fenugreek powder/uluva podi – 1/2 tsp
- Hing/Asafoetida – A pinch (Optional)
- Tamarind/puli – Small lime-sized or to taste
- Jaggery – 2 tbsp or to taste
- Curry leaves – 3 sprigs
- Mustard – 1/2 tsp
- Dry red chilies – 2
- Coconut oil – 1/4 – 1/2 cup ( Or as required to fry ginger)
- Salt – To taste
1. Fry ginger pieces in oil until brown and crispy. When it cools down, coarsely grind in a mixie.
2. Soak the tamarind in warm water(around 1.5 cups) and extract its juice.
3. Heat oil in a deep pan (use the left-over oil from frying ginger ) and splutter mustard seeds. Add dry red chilies, chopped shallots (if you are using them) and saute until the shallots turn brown. Now add the green chilies, curry leaves and saute for a few more minutes.
4. Pour the strained tamarind extract to it. Bring it to a boil and add chilly powder, fenugreek powder and hing. Now add the ground ginger and jaggery. Mix well. Check for salt. Bring down the heat to low. Cook for another 10 – 15 minutes stirring in between and switch off. Adjust the gravy according to your consistency. I like to have a medium-thick consistency. You can store it in the refrigerator for at least 2 weeks. Use it like a pickle though I have it like a curry :).
1) You could also grate ginger instead of chopping it. Squeeze out the juice, fry and coarsely grind them in a mixie.
2) Add more green chilies, if you wish to avoid chilly powder.
This is my all-time favorite..Thanks for the recipe..
Love this..ithum kurachu yogurt-um undel pinne chorunnan vere enthu venam..
lovely! In our side we call this Puli inji ..vishu aduthayapole ithu kandittu..
I like this dish very much. Lekha is an expert in this dish. By the way the method is well written and beautifully illustrated. I guess the phtografs of different stages of process gives one a clear idea. Thanks
I just came across your blog and I am so glad I did! This looks fabulous!
Inji curry looks very tempting…liked the display pic too.
Inji curry looks so perfect and yummy!!!My fav!!!
Entammeeee kurachu chorum koodi eduthottoooo njan ividunnu irangi…
Awesome preparations, my friend. Looks totally ethnic and inviting. It must have been very aromatic while making it…inji curry is also very healthy…love it:)
Thanks for stopping by..We must SAY..you too have an excellent blog running..Happy Blogging..
My first time here..and I must say Im mighty impressed ..GREAT selection of recipes..the step by step pics are awesome..just love this blog….
Love all the awesome kerala recipes…this one is just the most awesome inji curry…will be back soon…keep posting!
hi…i was searching for a spicy inji curry recipe..thanks !will try this for vishu…
I have occasionally tasted Kerela food and liked it. You guys are making me drool, Ginger curry looks delicious !!
Liked your Inji Kari recipe too; we don’t use onions nor do we fry the ginger for our puli inji. Good post.
Maya & Lakshmi,
I made this inji curry and loved it..i’ve put a photo in my blog
I have made this injikkari also for this Onam (first time preparing this dish). Since I did not have a mixer, fine grated it and then fried and added this fine grated paste into the curry, this is a bit variation from the traditional injikkari but came out very well..thanks for your recipe and the pics as well 🙂
@ Deepa and Shaya,
Really glad to hear that you both liked this recipe 🙂
oh …i love it..will try to make it today
My inji curry turned out to be too spicy.. Please advise, if there is anything that I could do to bring the spice down..
Add one or two tbsps of jaggery in order to bring down the spice..
I stumbled on your blog looking for Sadya recipes..just finished making this curry and totally loved it. I know it is no where near Onam, but I am making a complete Sadya meal for the new year. Fingers crossed:))
Happy new year.
try to upload some vids with youtube
hope you have some, havn’t you
Tried this recipe recently..came out really well. Thank u
I tried this recipe and it was delicious! Thanks so much for sharing the recipe
You’re welcome! Thanks for your feedback..
This is the best recipe for inji curry that I’ve ever tried