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Before you jump to Inji Curry (Kerala Style Ginger Curry) recipe, you may want to read this short interesting healthy tips about Stamina Raising Snacks.
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Whole grain foods are an superb choice for a fast healthy snack. Starting your working day with a piece of whole grain toast can give you that additional boost you need to get going. When you need a fast snack food on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Whole grains are generally better than highly processed grains included in white bread.
A large assortment of quick health snacks is easily obtainable. Being healthy and balanced doesnt really need to be a battle-if you let it, it can be quite simple.
We hope you got benefit from reading it, now let’s go back to inji curry (kerala style ginger curry) recipe. You can cook inji curry (kerala style ginger curry) using 11 ingredients and 6 steps. Here is how you achieve that.
The ingredients needed to cook Inji Curry (Kerala Style Ginger Curry):
- Take 100 gms Ginger
- Get 1 Small Lemon Size Tamarind
- Provide 2 tsp Chilli Powder
- Use 3 tsp Coriander Powder
- You need Jaggery (Gooseberry Size)
- Take 1 tsp Mustard Seeds
- Provide 2 Whole Red Kashmiri Chillies
- Provide Curry Leaves (1 Sprig)
- Take Salt (As required)
- Take 1 tsp Fenugreek Powder
- You need 3 tbsp Coconut Oil
Instructions to make Inji Curry (Kerala Style Ginger Curry):
- Clean the ginger. Cut them into small pieces and fry them in coconut oil.
- Crush the fried ginger using a mortar or pestle.
- Make tamarind pulp (Add 1 tbsp water to tamarind). To it, add chilli powder, coriander powder, jaggery and salt. Mix well. Add crushed ginger too. Add 1/2 cup of water to it and mix well.
- Heat some more oil in the same pan in which ginger was fried. Add mustard seeds and allow it to crackle. Add whole red kashmiri chillies and curry leaves. Add the ginger, jaggery and tamarind mixture.
- Let it boil till it becomes thick. Add fenugreek powder and mix. Off the flame.
- This dish can be cooled and stored in an airtight container in the fridge for about a week.
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