Inji curry / Puli Inji

Inji Curry, a traditional Kerala ginger pickle, is a flavor bomb that’s spicy, tangy, slightly bitter, and sweet. I fell in love with it during my school days at my best friend’s place and convinced my Aayi (paternal granny) to make it at home. Years later, my friend shared the dish, and I finally got the chance to make it myself, inspired by her recipe and some reels. My ginger had been waiting in the fridge for a while, and with her nudging, I finally gave it a try!

_Ingredients:_- 500g tender ginger

– 200g tamarind (approx.)

– 300g jaggery (approx.)

– Salt to taste

– 2 tsp mustard seeds

– 2 sprigs curry leaves

– 2 tbsp chili powder

– 1/2 tsp turmeric powder

– 1/2 tsp asafoetida

– 1/4 tsp fenugreek powder (optional)

– 2 green chilies, minced

– 1/4 cup (or more) coconut oil

– Red chilies 4_

Method:_

1. Wash and peel the ginger, then grate or finely chop it.

2. Heat oil in a pan and splutter mustard seeds.

3. Add curry leaves, green chilies, red chilies, and asafoetida.

4. Add grated ginger and sauté for 20-25 minutes.

5. Mix in tamarind pulp, jaggery, chili powder, turmeric powder, and salt.

6. Cook on low flame until the mixture thickens.

7. Adjust spices to taste.

8. Cool and store.