Kerala’s Onam festival celebrates a bountiful harvest. This tangy giner curry recipe, from ‘The Tastes of India’ podcast on Audible, can be made at home this Onam.
Ginger thinly sliced - 350 gmChilli powder - 3-4 tsp or to tasteTamarind - small gooseberry-sized or to tasteJaggery - 2 tbspMustard seeds - 1/2 tspCoconut oil - 1/2 cupSalt to taste
Ingredients
In a kadhai, heat coconut oil. Fry the ginger pieces until it turns brown and crispy. When it cools down, coarsely grind in a mixer and set aside.
Now soak the tamarind in warm water (around ½ cup of water and extract its juice).
Heat oil in a pan (use the same oil used to fry ginger).
Once the oil is hot add mustard seeds and let it splutter.
After that add the ground ginger and mix well. Next, add the strained tamarind extract and bring it to a boil.
Add the chilly powder and salt to it. Bring the heat to low.
Cook for another 10-15 minutes stirring occasionally or until the oil separates and switch off the flame. (You can adjust the gravy as per the consistency you like).
Add jaggery and mix well. The inji theeyal is ready to be served. It can also be stored in a refrigerator for at least 2 weeks.