Sunday, April 17, 2011

Inji Curry (Ginger Curry)

Ginger thinly sliced: 1 cup
Coconut thinly sliced: 3/4 cup
Small onion chopped: 3/4 cup
Tamarind: small lemon size
Jagerry: 2 tbsp
Red chilli powder: 2 tbsp
Turmeric powder: 1 tsp
Feenugreek powder: 1 tsp
Asafoetida powder: 1 1/2 tsp
Salt: to taste
Oil: 3 tbsp
Water: 1 cup

Heat oil in a pan, Fry ginger, coconut slices and small onion seperately till golden color and grind the fried ingredients coarsely, set aside.  Add the tamarind to the water and squeeze the pulp, strain it and keep aside. Heat oil in a pan, add fenugreek powder, turmeric powder, salt, red chilli powder and asofetida powder to this, saute well. Add the ground paste, then add tamarind pulp and jagerry, stir continously until the curry turns thick. Remove from fire. Serve with rice.