Friday, 17 August 2012

Inji Achar/ Ginger Pickle

This post is part of Onam and Sadya. The recipe below will be enough to serve 6 - 8 people for Sadya. Measurements are only approximate.

Inji curry is an inevitable dish for Sadya and is served along with pickles. It is enjoyed together with pulissery, which is the third course of Sadya. Anyone who knows about the medicinal properties of ginger, do not have
to think twice as to why this curry was included as part of Sadya; this heavy meal needs everything and anything that should help in digestion and there is nothing that can do it better than ginger.

The Inji curry recipe here is quite different to the more common Puli inji. I cannot vouch for it and say that this is the Thiruvananthapuram style, because I've seen quite different recipes for inji curry here too. The recipe here is how my Mum, Aunt and Grandmother prepares it and is more like a pickle than a curry which is why I have named it Inji Achar. It is quite common in Thiruvananthapuram and Kollam districts of Kerala but unheard of in other parts.

  • 135g ginger, sliced
  • 1/3 cup brown onion, sliced
  • 1 1/2 tbsp dessicated coconut
  • 2 tbsp cooking oil
  • 1/2 tsp coriander powder
  • 1 tsp chilly powder
  • 1/4 tsp cumin powder
  • 1/4 tsp fenugreek seeds
  • 4 tsp tamarind paste
  • 3 pinch turmeric powder
  • 3/4 cup water
  • 1/2 tbsp jaggery powder
  • salt to taste
To temper
  •  2 tbsp cooking oil
  • 1 tsp mustard seeds
  • 1 sprig curry leaves
1. Heat 2 tbsp oil and fry ginger until dark brown and crispy. Take care not to burn ginger. In the same oil fry onion till light brown and coconut till dark brown, seperately. Mix fried ginger, onion and cocout with the remaining ingredients except water and jaggery and grind to fine paste.
2. Heat oil in a pan and splutter mustard seeds, followed by curry leaves. Add ginger paste with water and bring to boil. Then add jaggery, mix well. Add more tamarind or salt if required. Cool and store in air-tight container in a refrigerator for 1 week. This pickle will be quite thick and is not expected to flow like puli inji.

Serve with rice and pulissery.

Note:- For a longer shelf life, temper mustard seeds in 4 tbsp oil.

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