Inchikkari(Puliyinchi)

Inchi curry is a very important dish in an onam sadya recipe. And since the last few years, this has always been the first item that I make for every onam. It is a very tasty dish with the perfect blending of ginger, tamarind and jaggery. The taste may seem too complicated because of the ingredients which seem to be so unrelated. But it all combines to give the perfect dish which is highly nostalgic to all malayalis.

Ingredients

Ginger - 100 gm
Tamarind - size of a small lime
Chilly powder - 2 tsp
Coriander powder - 3 tsp
Jaggery - size of a gooseberry
Mustard - 1 tsp
Curry leaves
Salt
Fenugreek powder - 1 tsp
Coconut oil

Instructions

Cut the cleaned ginger in round slices. Fry them in coconut oil. Crush the fried ginger using a mortar and pestle. Add 1 tbsp of water to tamarind and make a pulp. Add chilly powder, coriander powder, jaggery and salt. Mix well and add crushed ginger too. Add ½cup of water to this and mix well.
Heat some more oil in the same pan in which you fried ginger and splutter mustard. Add curry leaves and the tamarind, jaggery & ginger mixture. Let it boil till it becomes thick. Add fenugreek powder & mix. Remove from fire.