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Inji Curry / Puli Inji Recipe

My Mum is not a big fan of ginger so before marriage I seldom eat ginger based dishes (meaning ginger as main ingredients). However after my college days I started develop liking towards ginger (thanks to one of my close friend her mum makes ginger roti, ginger chutney, ginger pickle etc..) So now, I am a big fan of ginger.. Recently my fellow bloggers has posted so many ginger recipes. It was so tempting. So I have decided to try it out with Jeyashri version as it is so simple and easy. Original recipe can be found at http://www.jeyashriskitchen.com/2012/08/puli-inji-recipe.html

Ingredients:


Ginger – 1 cup (grated)

Gingerly Oil / Sesame Oil – 4-5 tablespoon
Mustard seeds – 1/4 teaspoon
Asafoetida – a pinch
Tamarind Extract – 1 cup (Soak lemon size tamarind ball in hot water and extract the water from it)
Red Chili powder – 1 teaspoon
Salt per taste
Jaggery – 1 – 2 tablespoon
Turmeric powder – 1/4 teaspoon

Method:
  • Heat the Kada and add oil.  When Oil is hot add Mustard and asafoetida. 
  • When the mustard splutters, add the grated ginger.( grate the ginger finely)



  • Saute the ginger for 2 minutes and add the tamarind extract. Mix it well
  • Add the red chilly powder, salt, jaggery,and turmeric powder.
  • Keep it in a low flame for about 10-15 mins and let it become thick and oil start to separate.  Switch it off
  • Allow this to completely cool and store it in a clean dry container. Make sure you use dry spoon whenever you take it

.

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17 Replies to “Inji Curry / Puli Inji Recipe”

  12. Sweety
    Reply

    This is also new to me. I'm not a big fan of ginger, anyway. But I have been reading on the health benefits of ginger, like turmeric, these days and I guess, it's time to try it now. So, I'll give this recipe a try. Thanks for sharing! 🙂

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