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inji curry
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Inji Curry

Ginger and jaggery pickle
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Side Dish
Cuisine: Kerala cuisine
Author: Jinoo Jayakrishnan
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  • 1 cup ginger chopped finely
  • 1/4 cup green chilli chopped finely
  • 1/4 cup jaggery syrup
  • 1 cup jaggery soaked in 3 cups water
  • 1/2 tsp fenugreek seeds
  • 1 tbsp rice


  • 1 tsp musatrd seeds
  • 1 spring curry leaves
  • 2 no red chilli broken


  • Chop Ginger, green chillies finely
  • Soak tamarind and jaggery in warm water for 30 min
  • Melt jaggery to bring to one string consistency
  • heat oil, fry ginger until raw smell goes off
  • add green chilli and fry for 2 min
  • Add tamarind water, salt and turmeric powder
  • mix well and let it boil and get to a thick consistency
  • Add jaggery syrup and fenugreek-rice powder (Dry roast fenugreek and rice until it browns and rice puff up and grind to fine powder)
  • Mix well and let it boil again.
  • F0r seasoning, heat oil, splutter mustard seeds, curry leaves and red chilli. Add it to the curry