1. Ginger – 250 grams or 1.75 cups (tightly packed); thinly sliced
  2. Tamarind – one big gooseberry sized ball soaked in 1 cup of hot water for 15-30 minutes
  3. Jaggery – one gooseberry sized ball (powder the jaggery and try to make a ball)
  4. Hing – 1/4 tsp.
  5. Salt to taste
  6. Coriander powder – 2 tsps.
  7. Kashmiri chilly powder – 2 to 3 tsps.
  8. Turmeric powder – 1/4 tsp.
  9. Coconut oil – for deep frying the ginger slices

For tempering:-

  1. Coconut oil – 1 tbsp.
  2. Mustard seeds – 1 tsp.
  3. Curry leaves – a few
  4. Greenchilly – 1 to 2 numbers (chopped)


  1. Heat coconut oil and deep-fry the ginger slices till crisp and brown in colour. Drain the fried ginger on paper towels & allow to cool. Grind to a coarse powder using a mixer/grinder.
  2. Squeeze the tamarind ball well and strain the extract. Add jaggery, hing and salt to the tamarind extract and bring the mixture to a boil. Add the coriander, chilly and turmeric powders. Bring the mixture to a second boil and add the coarsely powdered ginger. Cook on low heat for 7-10 minutes or till quiet thick. Switch off heat.
  3. In a wok, heat 1 tbsp. of coconut oil. Add the mustard seeds and allow them to pop. Stir in the curry leaves and chopped greenchillies. Add this to the injipuli and mix.
This entry was posted in Lakshmi Nair recipes, Onasadhya, Traditional Kerala dishes. Bookmark the permalink.

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