After years in muscat.Finally got a neighbor whose native is Kerala,India.I am feeling so happy.Feeling like being at home town now a days.She was so kind that she shared her recipe when I asked her.She shared many of her recipes.I have noted them in my diary.She cooks amazing.I said her that I am going to make this recipe for blog and she was so sweet she gave me a big piece of ginger which she bought back from India and asked me to make with that.Everyone liked it a lot.This recipe has a unique place in Onam sadya. She said that there is a saying that there is a saying in Kerala that Inji curry is equivalent to 101 curries.Hope you to try this super tasty recipe.
Preparation Time : 20 mins
Cooking Time : 25 mins
Serves : 3 Persons
Ginger – 1 cup (finely chopped)
Mustard seeds – 1/2 tsp
Small onions/shallots – 3
Garlic – 2
Curry leaves – 2 sprigs
Grated coconut – 4 tbsp
Turmeric powder – 1/2 tsp
Coriander powder – 2 tsp
Red chilli powder – 1 tsp
Tamarind – a small lemon size
Asafoetida – 1/8 tsp
Jaggery to taste
Salt to taste
1.Wash ginger,peel off the skin and chop them finely.I chopped them into small piece and then added it to a grinding jar and pulse it twice.
3.Heat oil in a pan for frying and add the chopped ginger to it.Fry them to brown ,then remove them from oil and keep them aside.
4.To a pan add little oil and Roast Grated coconut,Ginger,garlic.then add turmeric powder,Red chilli powder,Coriander powder.Roast them all well together.
6.To a pan add about 1 tbsp of oil and then add mustard seeds.Let them crackle.Add curry leaves,ground masala and tamarind extract.
8.Bring it to boil.Let the water get reduced and the oil starts floating.Then remove from flame.
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