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Inji Curry (Kerala Style Ginger Curry)
Inji Curry (Kerala Style Ginger Curry)

Before you jump to Inji Curry (Kerala Style Ginger Curry) recipe, you may want to read this short interesting healthy tips about Energy Boosting Snacks.

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Whole grain snacks are an superb choice for a fast healthy snack. Starting your working day with a piece of whole grain toast can give you that added boost you need to get going. Eating on the run can be much healthier with whole grain chips and crackers. Deciding on whole grain snacks is always much better than eating the highly processed grains we commonly find in our grocery stores.

You will not have to look far to locate a wide range of healthy snacks that can be easily prepared. Being healthy and balanced doesnt really need to be a battle-if you let it, it can be quite simple.

We hope you got insight from reading it, now let’s go back to inji curry (kerala style ginger curry) recipe. To make inji curry (kerala style ginger curry) you only need 11 ingredients and 6 steps. Here is how you do it.

The ingredients needed to cook Inji Curry (Kerala Style Ginger Curry):
  1. Get 100 gms Ginger
  2. Use 1 Small Lemon Size Tamarind
  3. Prepare 2 tsp Chilli Powder
  4. Use 3 tsp Coriander Powder
  5. You need Jaggery (Gooseberry Size)
  6. You need 1 tsp Mustard Seeds
  7. Take 2 Whole Red Kashmiri Chillies
  8. You need Curry Leaves (1 Sprig)
  9. You need Salt (As required)
  10. Use 1 tsp Fenugreek Powder
  11. Use 3 tbsp Coconut Oil
Instructions to make Inji Curry (Kerala Style Ginger Curry):
  1. Clean the ginger. Cut them into small pieces and fry them in coconut oil.
  2. Crush the fried ginger using a mortar or pestle.
  3. Make tamarind pulp (Add 1 tbsp water to tamarind). To it, add chilli powder, coriander powder, jaggery and salt. Mix well. Add crushed ginger too. Add 1/2 cup of water to it and mix well.
  4. Heat some more oil in the same pan in which ginger was fried. Add mustard seeds and allow it to crackle. Add whole red kashmiri chillies and curry leaves. Add the ginger, jaggery and tamarind mixture.
  5. Let it boil till it becomes thick. Add fenugreek powder and mix. Off the flame.
  6. This dish can be cooled and stored in an airtight container in the fridge for about a week.

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