Inchi curry is a side dish mainly used in the traditional feast / sadya of Kerala. Ginger has many medicinal values also. It is included in sadya to help the digestion of the heavy meals. In some preparations, roasted coconut also used, but here I haven’t used coconut.
- Ginger – 100 gram
- Tamarind – lime size
- Chilly powder – 2 teaspoon
- Jaggery – 2 tablespoon
- Fenugreek powder – 1 teaspoon
- Asafoetida/Hing – a pinch
- Cut the cleaned ginger into thin slices. Fry them in coconut oil. Crush the fried ginger using a mortar and pestle.
- Soak the tamarind in 1/2 cup of warm water and extract its juice.
- Heat oil in a deep pan and splutter mustard seeds. Add curry leaves and saute for a few more minutes.
- Pour the strained tamarind extract to it. Bring it to a boil and add chilly powder, fenugreek powder and hing. Now add the ground ginger and jaggery. Mix well. Check for salt.
- Bring down the heat to low. Cook for another 10 minutes stirring in between and switch off. Adjust the gravy according to your consistency.