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.