This is one of the most important item of the sadhya menu. There are many ways of making this dish.This is my Amma’s method of preparing injicurry. It’s almost like a theeyal.


Ginger grated / finely chopped – 31/2 cups (I use my food processor)

Garlic – 1 big clove

Shallots – 6 no.s

Greenchillies – 5 big

Tamarind ball – gooseberry sized

Grated Jaggery  – 4 tbsp

Grated coconut – 11/4 cup

Turmeric powder – 1 tsp

Red Chilly Powder – 1 tsp

Coriander powder -3 tbsp (heaped)

Mustard seeds – 1 tsp.

salt – to taste

Oil – as needed


Soak the tamarind in 11/2 cup warm water for some time. Squeeze it , strain the extract and reserve.

Heat 1tsp oil in a pan and roast the coconut till it turns golden brown on low heat. Grind to a smooth paste adding a little coconut oil and reserve.

Squeeze the finely chopped ginger and discard the juice.

Heat 4 tbsp  oil in a pan and pop the mustard seeds. Add curry leaves, greenchillies, garlic and shallots and fry till brown. Add the chopped ginger and fry on low-medium heat till golden brown. This takes about 40 minutes.

Add coriander, red chilly and turmeric powders. Saute for 2 minutes.

Add the ground coconut paste, 11/2 cup water, 11/2 cup tamarind extract, salt, grated jaggery and allow it to boil. Simmer for 10 -15 minutes till the gravy thickens and oil floats on top.

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