September 13, 2013

Inji Curry/Puli Inji -Ginger Pickle

Happy Onam !!!!

 For every Malayali where ever he lives would love to go back to his home back in Kerala and celebrate Onam. When living outside Kerala you always what to make it to your home have lunch with parents, grandparents, cousins, uncles, aunts, sisters and everyone. I think my son missing a lot... Will I be able to make it to the Onam next year I wish too..I think I am becoming bit sentimental...
Lets get back to the Spirits of Onam...Getting Onakodi...Onam exam.While we were in school Myself and my sister used to put pookalams from "attam"day to "thiruvonam" day In the midst of Exams... While everyone is studying hard we used to think about the design for next day..I miss those days

  Here in US onam celebrations organizations  started as the month of Chingam started. Thiruvonam day is falling on Monday so decided to make potluck lunch with friends on Sunday the uthradom day ഉള്ളതു കൊണ്ട് ഓണം പോലെ അല്ല്ല ഓണം തന്നെ ..

Inji Curry

Ginger/Inji - 250 g
Green chilly - 4-5nos
Tamarind - a lemon size ball
Curry leaves- 2 springs
Chilly powder -3 tsp
Jaggery /Sugar -3 tbsp(can be added as like)
Turmeric powder-
Whole dry red chilly- 3-4 nos
Coconut oil - 1/2 cup
Fenugreek seed powder- 1 pinch
Asafoetida/hing powder - 1/2 tsp
Mustard seed - 1/2 tbsp
Salt - to taste

Method I

  1. Soak the tamarind in 5 cups of  water.
  2.  Finely chop ginger( I used a food processor) and cut green chillies
  3. Pour half cup of coconut oil in to a think bottom pan and fry the ginger until all the water content if evaporated and becomes brown in colour add green chilies and half of the curry leaves , then fry it for 2 minutes more minutes (don't burn it)
  4. To this mixture add tamarind extract, chilli powder, turmeric, jaggery or sugar and salt.
  5. Boil and let it thicken to the consistency you required.
  6. Add Asafoetida and fenugreek seed powder.
  7. Check for the seasoning if you like it more sweeter more jaggery or sugar.The Inji curry should have equal balance of sweet, sour, sourness and spice.
  8. Make a tempering of mustard seeds, whole red chilly and curry leaves and mix to the pickle made.
  9.  Bottle when it cools down.
  10. I would recommend to make this pickle at least a day before serving.
  11. For darker colour use old tamarind.

Method II

  1. Soak the tamarind in the water
  2. Thinly slice ginger and  deep fry until it becomes like a brown ginger chip.
  3. Powder the deep fried ginger and keep it aside.
  4. In a pan to add tamarind extract, chilly powder, sugar or jaggery, turmeric powder , salt and boil.
  5. Add the powdered ginger and let it thicken
  6. Check for seasoning and add the fenugreek powder and asafoetida.
  7. Make a tempering of mustard seeds, whole red chillies, green chillies and curry leaves
  8. Bottle it once it is cools down.

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