Inji theeyal / Ginger in roasted coconut gravy

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This curry was served traditionally during Sadhya and is much different from Inji Puli and Inji Curry. It uses roasted coconut as the base like any other theeyal. 


Ingredients

Ginger – 3 large pieces
Green chillies – 2
Onion, sliced – 2 medium
Grated coconut – 1/2 of a coconut
Curry leaves – 1 sprig
Cumin seeds – 1/4 tsp
Coriander powder – 1 tbsp
Chilli powder – 2 tsp
Peppercorns – 1/2 tsp
Mustard seeds – 1 tsp
Dry red chillies – 2


Tamarind – 1 gooseberry sized
Coconut oil as needed
Fenugreek – one pinch


Method


Soak tamarind in 1/2 cup of water. Squeeze them and set aside the tamarind water. 


Heat little oil in a kadai, add grated coconut, curry leaves, pepper corns and cumin seeds. Fry them in low flame. When it turns brown, add coriander powder, chilli powder, turmeric powder. Fry again for a second in low flame and switch off the stove. ( Care should be taken
otherwise it can burn fast) . Allow them to cool and grind them to a paste.Set this coconut paste aside.


Scrape the ginger to remove the peel. Roughly chop them and grind them. Set this coarse ginger paste aside. 

  



Heat oil in a pan, add mustard seeds, let them crackle. Add dry red chillies. Now add the coarse ginger paste to this. Saute well. When the raw smell of ginger disappears and the colour starts changing, add onion, green chillies, curry leaves and saute till golden brown. Now add the previously ground coconut paste, 1 cup of water (you can change the amount of water to get the desired consistency for curry), and tamarind water. Now allow them to cook and thicken. When the oil starts to float on the surface, switch off the stove.


Optional – If you like your curry to be a little bit sweet, add jaggary or sugar while adding tamarind water.

14 thoughts on “Inji theeyal / Ginger in roasted coconut gravy”

  3. Must be a very flavorful recipe..Will definitely try this 🙂
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