Ginger Curry (Inji Theeyal)

Overview
Ginger curry made with roasted coconut and tamarind is a traditional dish of Kerala. Fresh ginger roots mixed with the spices makes a delicious condiment that is usually served with plain rice. This dish taste better a day after it is made when all the flavors mingle together.

Ginger Curry (Inji Theeyal)

Ginger Curry Ingredients

Ingredients
Ginger sliced 1 cup
Fresh grated coconut - 1/2 cup
Tamarind the size of the lemon soaked in water
Curry leaves 3 sprigs
Coriander seeds 2 tablespoons
Whole Red chilly - 4 - 6
Turmeric powder -1 teaspoon
Garlic cloves thin sliced - 3 cloves
Fenugreek seeds 1 teaspoon
Mustard seeds - 1 tablespoon
Asafoetida powder 1 teaspoon
2 blocks of jaggery or 2 tablespoon of brown sugar
Salt to taste
Oil about 4 tablespoon

Steps
1. Dry roast the whole red chillies, coriander seeds and fenugreek seeds one after another in a pan and grind to a smoother powder and keep aside.
2. Slice the ginger into thin slices uniformly. Heat 2 tablespoons oil in a pan and fry the sliced ginger on medium flame for about 5 minutes.  Drain from oil and keep aside.
3. In the same pan and oil add the fresh grated coconut along with 2 sprigs of curry leaves and sliced garlic. Fry the grated coconut  till it is golden brown. Tun off heat.
4. Grind the roasted coconut along with the ground spices and 1/4 cup water and keep aside.
5. In an pan add the fried ginger along with the tamarind water, salt and the ground coconut mixture. add 1/2 cup of water to this and bring the mixture to a boil. Cook this mixture on low flame for about 20 minutes stirring occasionally till the gravy is thick.
6. Add jaggery or brown sugar mix well. Add salt if needed. Turn off heat.
6.  In another pan heat 2 tablespoon of oil. When the oil gets hot add the mustard seeds and let it splutter . Add 3 Whole red chillies cut in halt along with 1 sprig of curry leaves. Turn off heat and pour this over the prepared ginger curry.