Inji Curry
Ginger and jaggery pickle
Pin Recipe
Ingredients
- 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
seasoning
- 1 tsp musatrd seeds
- 1 spring curry leaves
- 2 no red chilli broken
Instructions
- 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