Tuesday, February 10, 2015

Sadya Special - Inji Curry


Ginger finely chopped - 1 big ginger
Coconut oil - 3 tsp
Chilly pd - 2 to 3 tsp
turmeric pd - 1 tsp
Coconut flakes - 1 tbsp
Tamarind paste - 1 tbsp
Jaggrey - 1 to 2 tbsp
Curry leaf - 1 sprig
Mustard seeds - 1 tsp
Coconut Oil - 1 tsp /or tadka
Salt - as needed


1.In a wide pan add oil and then add ginger pieces.Saute them till they Are completely brown and crisp, that's wat gives it good taste , otherwise it will taste bitter.Infact Add extra oil and fry them and finally drain out the oil.
2.Then add turmeric pd, Chilly pd, coconut fakes and saute it a min, then remove from flame and put it in blender and and wait for it to cool to grind. 
3.Then grind it to a fine paste by adding water.
4.In a kadal add oil, then curry leaf and dry red chilly , then add the entire grind content and then cover and boil it a min.
5.Then add jaggery and tamarind paste and wait till It thickens and add salt as needed.
6.Serve it with parippu curry in sadya.

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