- Ginger – 1 big (cut into thin slices or finely chopped)
- Garlic 5 tro 6
- Shallots – 10 to 12nos chopped fine
- Green chilies – 4 – 5 chopped fine
- Chilly powder – 3 – 4 tsp
- Coriander powder-1 tsp
- Fenugreek powder– 1/2 tsp
- Asafoetida – A pinch
- Tamarind – Small lime-sized or to taste
- Curry leaves – 3 sprigs
- Mustard – 1/2 tsp
- Coconut small pieces– ½ cup
- Grated coconut -1/2 cup
- Salt – To taste
- Heat oil in a pan add grated coconut,shallots,garlicand curry leaves sauted for
some minutes. Fry till grated coconut turns light brown in colour and the
moisture has reduced,
- remove from fire and keep it in a side,
- Then we take a pan fry ginger pieces in oil until brown and crispy.
- Then we grind the fried ginger into fine powder,keep it in a side
- Again we grind the roasted coconut into fine paste ,and transfer to the
crushed ginger bowl
- Heat oil in a pan add mustard seeds and allow it to crackle.
- Then we add coconut pieces in to the pan and sauted for some minutes
- Add chopped shallots ,garlic,green chilli,red chilli powder,coriander powder
and curry leaves saute until the shallots turn brown.
- Squeeze out the tamarind extract from the soaked tamarind and keep aside.
The tamarind water is mix with coconut paste .
- Then the tamarind water mix is added to the shallots pan ,mix well
- Let it boil till it becomes thick. Add fenugreek powder and cumin powder mix
- Remove from fire, and enjoy the kerala traditional inji curry with meals