Inji Curry / Puli Inji Recipe

My Mum is not a big fan of ginger so before marriage I seldom eat ginger based dishes (meaning ginger as main ingredients). However after my college days I started develop liking towards ginger (thanks to one of my close friend her mum makes ginger roti, ginger chutney, ginger pickle etc..) So now, I am a big fan of ginger.. Recently my fellow bloggers has posted so many ginger recipes. It was so tempting. So I have decided to try it out with Jeyashri version as it is so simple and easy. Original recipe can be found at


Ginger - 1 cup (grated)
Gingerly Oil / Sesame Oil - 4-5 tablespoon
Mustard seeds - 1/4 teaspoon
Asafoetida - a pinch
Tamarind Extract - 1 cup (Soak lemon size tamarind ball in hot water and extract the water from it)
Red Chili powder - 1 teaspoon
Salt per taste
Jaggery - 1 - 2 tablespoon
Turmeric powder - 1/4 teaspoon
  • Heat the Kada and add oil.  When Oil is hot add Mustard and asafoetida. 
  • When the mustard splutters, add the grated ginger.( grate the ginger finely)

  • Saute the ginger for 2 minutes and add the tamarind extract. Mix it well
  • Add the red chilly powder, salt, jaggery,and turmeric powder.
  • Keep it in a low flame for about 10-15 mins and let it become thick and oil start to separate.  Switch it off

  • Allow this to completely cool and store it in a clean dry container. Make sure you use dry spoon whenever you take it