Inji Curry l Ginger Curry

Inji Curry or Ginger Curry is served as part of Onam Sadya.

It is believed that Inji Curry is equivalent to five curries.

Ginger curry is always served as part of Onasadya, although there are regional variations.

Famous Ginger curry variations served throughout Kerala:

Inji Puli or Puli Inji

Inji Theeyal

Inji Pachadi


Ginger, chopped – 1 cup

Tamarind – lime sized

Water – 1 cup

Jaggery – 3-4 tbsp

Salt – 1 tsp

Turmeric powder – ½ tsp

Kashmiri chilli powder – 3 tsp

Coriander powder – 2 tsp

Asafoetida powder – ½ tsp

Fenugreek powder – 2 pinches

Coconut oil – 2 tbsp

Mustard seeds – ½ tsp

Green chilli – 2

Dry red chillies – 3

Curry leaves


Wash ginger. Scrape off the skin. Cut ginger into thin slices.

Into a bowl, add tamarind and water. Squeeze tamarind water. Remove the pulp.

Heat oil in a pan. Fry ginger till golden brown and crispy.

Set aside fried ginger. Let it cool down.

In a mixer jar, grind ginger. Set aside ground ginger.

Into a pan, add tamarind water, which is passed through a sieve. Add jaggery. Mix well.

Add salt. Mix well.

Boil tamarind water for 2 minutes. Add Kashmiri chilli powder, turmeric powder, and coriander powder. Mix well.

Add asafoetida and ground ginger.

Add ½ cup water. Add 1 tbsp jaggery now.

On medium flame, cook for 1 more minute.

When ginger curry is thickened, add fenugreek powder. Switch off the stove.

Heat oil in a pan. Add mustard seeds. When mustard seeds start to pop, add green chillies, dry red chillies, and curry leaves.

Switch off the stove. Pour this over ginger curry. Inji curry is ready.

29 thoughts on “Inji Curry l Ginger Curry”

  1. Ginger is said to be a perfect herb. There is a saying here Ginger curry is equivalent to 108 curries. This herb has unique properties for the betterment of digestive health. Ginger is said to be having Aspirin like properties which may aid in the treatment and prevention of heart diseases, stroke etc.
    Awesome post, Beena 🙂


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