Literally it translates to ginger curry. Here ginger is the hero. It is very flavorful with sweet, sour and spicy playing on the taste buds. It is usually used as a condiment with rice and curry, but can also be relished with dosa and idly. Also the presence of ginger makes it very good for the health of the stomach and aids in digestion.
Onam season is nearing and every household in Kerala begins their preparations. So does mine. I usually start with the inji curry or the ginger curry as it takes time for preparations and can be stored for many days. The best part is that my mother is here and she makes awesome inji curry. Usually ginger pieces are simmered in jaggery and tamarind, but most people do not like to bite into ginger pieces, so it goes waste. The recipe my mom makes has ginger hidden, but shows off itself in flavor.
Though spicy, Appu loves this dish...especially with curd, another favorite of his. It is fun watching him have a spoon of curd rice, dip his finger in this curry and lick it...It is an integral part of the Kerala Sadya, but I am very sure it will taste great with parathas also...So here is what we will need!!
1. In a bowl, add tamarind pulp and water. Mix well till dissolved (if using tamarind, then soak it in 2 cups of warm water for around 30 minutes and squeeze out the pulp. Strain it). Set aside.
2. In a frying pan dry roast the ginger pieces till brown and fully dry (if it is sticking to the bottom of the pan, then add few drops of oil). Set aside.
3. In the same pan, dry roast the fenugreek seeds till dark brown and fragrant. Set aside.
4. In a blender put the roasted ginger and fenugreek seeds and grind them coarsely.
5. In a saucepan, pour the tamarind water, green chillies, red chilli powder, turmeric powder and salt to taste. On medium heat bring it to boil and let it simmer for another 20 minutes or till it reduces a little.
6. Add the ground ginger-fenugreek powder and jaggery and continue to simmer for another 20 minutes. Stir occasionally. Once it is thickened to soup consistency, turn off the heat.
7. In a small frying pan, heat oil. Add mustard seeds and let them splutter. Add the red chillies and curry leaves. Saute for a minute and pour it immediately into the ginger curry. Close with a lid.