Injicurry

Injicurry

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.

 Ingredients:-

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

Method:-

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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