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
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
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.