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Author Notes: Inji Kari is easily described as a sweet and sour ginger sauce. This particular recipe was my father in law’s favorite, and my mother in low made sure it was on the table for lunch every day for more than ten years. I like to remember this recipe by his name; we used to call him ‘Acha’.
- 5.291 ounces Fresh Ginger
- 5.291 ozs ounces Shallots
- 2 pieces Green chilly
- 2 sprigs Curry leaves (optional)
- 2 teaspoons Coconut oil
- 1 teaspoon Coriander powder
- 1 teaspoon Chilly powder
- 2 teaspoons ripe tamarind pulp
- 1/2 cup Water
- 1/2 teaspoon Mustard seeds
- 2 pieces Dry red chili
- 1/4 cup Molasses syrup
- 1/4 teaspoon Turmeric powder
- Mince ginger, shallots, and green chilly fine
- Soak the tamarind pulp in water
- Heat oil in a heavy pan, add the mustard seeds, when it splutters add the red chili, curry leaves, then the minced ingredients(ginger, shallots and green chili), fry on low flame till light brown, remove from flame
- Add chili powder, coriander and turmeric powder, return to flame fry on low fire, to this add the soaked tamarind juice , and the molasses syrup
- Simmer till oil separates and the curry gets a saucy consistency, taste for salt
- This recipe was entered in the contest for Your Best Vegetarian Holiday Side
- This recipe was entered in the contest for Your Best Condiment