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! ๐
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,ย 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 โ 1 cup, roughly chopped
2. Coconut oil โ 3 tbsp
3. Mustard seeds โ 1/2 tsp
Dried red chilies โ 2
4. Pearl onions โ 12, thinly sliced
Curry leaves โ 1 sprig
Green chilies โ 2, finely chopped
5. Turmeric powder โ 1/2 tsp
Kashmiri chilli powder โ 1 tsp
6. Tamarind juice โ Small goose-berry sized (Soaked in 1/2 cup hot water and squeezed)
7. Jaggery โ 1/2 tsp or to taste
8. Salt โ To taste
To roast and grind
9. Grated coconut โ 1 cup
Coriander powder โ 2 tsp
Kashmiri chilli powder โ 1 tsp
Fenugreek powder โ 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 โ 8 minutes until oil separates and it gets thickened. Add few curry leaves and switch off. Serve with rice and other side-dishes.
I too agree that ginger is a sure shot remedy for many alignments. Loved the look of the theeyal. Excellent preparation.
Deepa
YUMMY OOOOOOOOO YUMMY
Where to use tamarind jiuce
Add it along with water..will update it now..Sorry for the inconvenience