Friday, May 23, 2008

How to make Inji Kari

Fresh Ginger - 150 gms
Shallots - 150 gms
Green chilly - 20 gms
Curry leaves - 3 sprigs
Coconut oil - 2 tbs..
Coriander powder - 1 tsp
Chilly powder - 1 tsp
Tamarind - 20 gms
Water - 1/2 cup
Mustard seeds - 1/2 tsp.
Dry red chilly - 3 nos.
Molasses syrup - 1/4 cup
Turmeric powder - 1/4 tsp.

• Mince ginger, shallots, and green chilly fine
• Soak the tamarind in water
• Heat oil in a heavy pan, add the mustard seeds, when it splutters add the
red chilly, curry leaves, then the minced ingredients, fry on low flame till
light brown, remove from flame
• Add chilly, coriander and turmeric powder, return to flame fry on low fire, to this add the soaked tamarind juice (which should be strained), and the molasses syrup
• Simmer till oil separates and the curry gets a saucy consistency, taste for salt
• Serve with rice

(This keeps well in the refrigerator)

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