Inji curry


  • 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

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