Spicy Inji Curry
|Ginger||1 1⁄2 Cup (24 tbs), peeled, chopped finely|
|Green chilli pepper||10 , chopped|
|Fenugreek seeds||2 Teaspoon|
|Jaggery||1⁄2 Cup (8 tbs) (to taste)|
|Tamarind pulp||1⁄2 Cup (8 tbs)|
|Red chilli powder||2 Teaspoon (to taste)|
|Turmeric powder||1 Teaspoon|
|Water||2 Cup (32 tbs), divided|
|Mustard seed||2 Teaspoon|
|Dried red chili pepper||3 Medium, torn|
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.
8. Serve the inji curry with steamed rice and any curry of choice or with dosa, idly or parathas or store it in jars in the refrigerator for up to a month.