Welcome aboard!

Indian cuisine is a riot of colours, flavours, and spices. Every state has its own unique culture- ingrained taste bud. And, to many of us staying within familiar tastes is a sacrosanct act. Of course an occasional trip to a speciality restaurant that serves another fare is ok. But, as a matter of routine ...at home...NO!

One of the benefits of being born to parents who dared an interstate marriage (am talking about India of the 70's) was being able to widen a regional taste bud to accept, experiment and, relish eclectic cuisines :-)

I love food! Be it traditional or fusion, cooking is all about turning out fare that is tasty and healthy.I welcome all lovers of good food to come on aboard and share your kitchen adventures.

If you like what you see, do leave a comment. If you don't, please leave a suggestion to help me make this better.

You can also request for any recipe you want. Just leave a note in a comment box.

Happy cooking!

Dershana

Sunday, September 14, 2008

Ona Sadya Part 2 -Inji curry

The Ona sadya (traditional feast) series continues...Today it is Inji curry or inji puli as it is known in some places. This is an integral part of Ona Sadya. This sweet, hot, and tangy ginger based dish is taste treat with better digestion as an additional bonus.


Inji (Ginger) - 200 gms

Green chillies - 50 gms

Tamarind - a large lemon sized quantity

Jaggery - 5 gms

For tempering

Mustard seeds - 1 teaspoon

Curry leaves - a few sprigs

Scrape off the skin from the ginger and cut into thin roundels. Deep fry till brown. Set aside to drain. Grind to coarse paste.
Soak the tamarind in a cup of warm water and squeeze out extract. Chop green chillies into fine roundels. Heat a couple of teaspoons of oil in a skillet and fry the green chillies well. Remove. Use the same oil to crackle mustard and curry leaves. Pour in the tamarind extract and allow to come to a boil. Add in the ground ginger and chillies. Grate and add the jaggery. Add salt to taste. Let simmer for a couple of minutes. Cool and store in stainless steel or glass jars.
Inji curry stays fresh for over a week and even more if refridgerated. Not just great for Sadya but also a wonderful accompaniment to Idlis and Dosas
For Ona -sadya-part 1 - Aviyal and the Onam legend, check out
http://thefootloosechef.blogspot.com/2008/09/ona-sadya-part-1-aviyal.html
This is my second entry to Asankhana's Festive food event - Onam celebrations. The event is on at http://asankhana.blogspot.com/2008/09/after-successful-celebration-of-krishna.html

4 comments:

srikars kitchen said...

wow... nice entry... thxs for sharing.. traditional recipe...

Usha said...

Puli inji is really healthy too and perfect with heavy meals...looks good:)

Vaishali said...

My god, Dershana, this sounds so very delicious. I can just imagine that wonderful ginger flavor bursting on my tongue. Thanks for a great recipe!

notyet100 said...

thanks agian for sendin this over for the event...will be lookin forward for more,..from u,..:-)

 
Blog Blog