Inji Curry / Puli Inji

Happy Onam to all of you.
Onam is one of the biggest festivals in Kerala (a state in southern India). It falls in the month of Chingam (August - September)and symbolizes the return of the legendary King Mahabali . This festival is celebrated by all keralites in great splendour with Onam Sadhya, Pokalam(flower carpet), snake boat races, Puli Kali , and the Kaikottikkali dance
The Onam sadhya is a traditional South-Indian meal with various vegetarian dishes like Sambar, Avial, Thoran, Pachidi, Rasam, Inji Curry, Erissery, Parripu curry, Pickles, Plantain chips, payasams etc.The food is usually served on fresh green Banana leaves and is a beautiful sight by itself with the myriad colored dishes and varied flavors.
Inji Curry is one of the must-haves in my Onam sadhya list.The sweet, tangy, gingery and spicy dish really fires up those dormant taste buds!

Serves 6

Ingredients
1 Cup  - Ginger (Chopped) approx 100 gm
1 1/2 Tablespoon - Tamarind
1 1/2 Tsp - Red Chilly powder
1/2 Tsp - Coriander powder
1/4 Tsp - Turmeric powder
2 Tablespoon - Jaggery
1 Tsp -Mustard seeds
1/2 Tsp - Fenugreek powder
1 pinch - Asafetida
Curry leaves
Salt
Coconut oil

Directions

• Soak the tamarind in hot water. Squeeze until you extract all the pulp.
• To the tamarind pulp add jaggery, chilly powder, coriander powder, turmeric powder, asafetida and fenugreek powder.Mix well and keep aside.
• Heat oil in a pan and deep fry the ginger with a few curry leaves until the ginger is golden brown. Keep it aside.
• Splutter mustard seeds in pan. Add curry leaves and green chilly. Saute for 2 mins. 
• Now add the tamarind pulp mixture and let it come to a boil. Add the fried ginger.
• Take off from heat and let it cool. You can store it in the refrigerator for up to 2 weeks.