Inji Theeyal

 

Inji theeyal

Ever heard of Inji theeyal? Inji theeyal caught my fancy at an ayurveda hospital at Mavelikara. This amazing varutharacha Inji curry (theeyal) was served with kanji, cherupayar thoran, and chuttaracha chammanthi. The simple meal was meant just to appease your tummy.

Ginger is known to be a herbal remedy for many ailments. When young, if I ever complained of stomach pain my parents used to make me drink inji neeru saying the ache will be gone in no time! i hated it then! 🙁

But ginger can be made part of our everyday meal.Since I am a big fan of inji-based dishes, I have already posted the recipes for inji curry, puli inji, inji thayir and inji pachadi. Ginger pickle and ginger chutney will also find its way to YOY very soon!

Inji Theeyal tastes similar to inji curry prepared for Sadyas. This recipe has been lying in my drafts for a couple of years now. Onam is so near, so I thought why not post the recipe now!

And friends,  to reduce the cooking time, you can use store-bought theeyal mix if you have it. I do cheat and use theeyal mix sometimes for making theeyal.

Here’s the inji theeyal recipe for you all to enjoy!!!

Ingredients (Serves 6)

1. Ginger – 1 cup, roughly chopped

2. Coconut oil – 3 tbsp

3. Mustard seeds – 1/2 tsp

Dried red chilies – 2

4. Pearl onions – 12, thinly sliced

Curry leaves – 1 sprig

Green chilies – 2, finely chopped

5. Turmeric powder – 1/2 tsp

Kashmiri chilli powder – 1 tsp

6. Tamarind juice – Small goose-berry sized (Soaked in 1/2 cup hot water and squeezed)

7. Jaggery – 1/2 tsp or to taste

8. Salt – To taste

To roast and grind

9. Grated coconut – 1 cup

Coriander powder – 2 tsp

Kashmiri chilli powder – 1 tsp

Fenugreek powder – 1/4 tsp

Method

1. Dry roast grated coconut until browned (take care not to burn it). Bring down the heat to low. Add turmeric powder, chilly powder and fenugreek powder. Stir for 30 seconds and switch off. Grind to a fine paste and set aside.

2. Peel and finely chop ginger. (OR roughly chop ginger and pulse in the small jar of a blender until coarsely ground).

3. Heat coconut oil in a cheena chatti at medium-high heat. Splutter mustard seeds and fry dried red chilies until brown. Add finely chopped ginger, sliced pearl onions, curry leaves and green chilies. Saute until they get lightly browned and the raw taste of ginger is gone. (If the ginger sticks to the kadai while sauteing, sprinkle little water. You can use a non-stick pan to avoid them from sticking).

4. Add turmeric powder, chilly powder and mix well. Next add ground roasted coconut paste, jaggery, enough salt, tamarind juice and 1.5 cup hot water. Bring to a boil and cook for 6 – 8 minutes until oil separates and it gets thickened. Add few curry leaves and switch off. Serve with rice and other side-dishes.

Inji theeyal

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Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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About Maya

Maya Akhil

Wife, Mother, Blogger and above all, an ardent lover of good food. I cook, serve, and eat with almost the same passion. The divine aroma that fills the kitchen when I cook or bake is simply what keeps me going!

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