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.
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
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:
wow... nice entry... thxs for sharing.. traditional recipe...
Puli inji is really healthy too and perfect with heavy meals...looks good:)
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!
thanks agian for sendin this over for the event...will be lookin forward for more,..from u,..:-)
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