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Inji (Ginger) curry.....Vishu Special !!
 Inji Curry Being a Rice producing state, the two main festivals of Kerala are related to the rice harvesting times...First one is Onam which falls in the Malayalam month of Chingam ( Aug - Sept) and the second is Vishu which falls in the month of Medam ( April- May)...Though the Malayalam calender starts with the month of Chingam, Vishu is also considered to be the beginning of a new year !! Here is a beautiful video that my dear friend Gayathri had shared with me a few days back that made me really nostalgic of the Vishu days back home...The song is a very popular one on Vishu..It is worth watching !!  The festival is marked with the offering of Vishukani to the divine, which is a special arrangement of all auspicious things which is believed to bring prosperity in the coming new year. The elder female member gets up early morning and she brings the other family members with folded eyes and make them see the VishuKani. Here is my Vishukani prepared at home. (The traditional Kani konna flower is substituted with a similar looking flower which I got locally , same is the case with the fruits & vegetables :) ). The next main ritual once everyone gets fresh after a bath and wear new dresses is to get the Vishu Kanineettam (handsel) from the eldest male member of the family. It is given to everyone who comes home the day and it signifies the importance of sharing your prosperity with others and also to bless the children with all prosperity in the future. (It is really funny to remember how we cousins used to count our Vishu collection during those childhood days :) ) The tummy's are given their due with the Kerala Sadya for lunch. (It is the traditional Menu of Kerala served on a Plantain leaf ).....And Northern parts of Kerala celebrate Vishu by bursting crackers too...!! That was a bit of recollection about Vishu...And Wishing All my readers a Very Happy & Prosperous New Year !! Thought of adding one of the sadya items itself for Panchamrutham today ... So you may ask , Is it Sweet ? Yes / No Is it Hot ? Yes /No Is it Salty ? Yes / No I cant tell any of these...Thats the beauty of this simple yet complete side dish or you can call it a pickle...It has all that flavours in it that has made it popularly known as the "108 curry".. Here is the simple recipe for Inji Curry for you to try out ! Ingredients Ginger - 2 cups ( peeled & cut into thin slices) Oil - enough for deep frying the ginger pieces Tamarind - 1 small goosberry size ( equivalent to get 1 tsp of tamarind extract ) Water - 1 cup Jaggery - 1 tsp Salt - 1 1/2 tsp Red Chillie Powder - 1 tsp Turmeric Powder - 1/4 tsp Asafoetida - 1 pinch Oil - 1 tsp ( preferably coconut oil to keep the authentic Kerala taste) Curry Leaves - 1 petal Mustard Seeds - 1 tsp Preparation Fry the ginger pieces in oil till they are brown in color without getting burnt. Drain the ginger pieces on to a paper towel and let it cool. Then grind them to a coarse powder in a mixer or using Mortal & Pestel. Extract the tamarind juice by putting in water and let the jaggery dissolve in it. Strain this and take in a pan. Bring it to boil. Now add ingredients 6-9 and finally add the powdered ginger. Keep stirring this till it becomes thick in consistency. (You can stop in between if you like to have it bit watery. I had made it really thick like a paste, i love it this way.) Remove from heat and transfer to a bowl. Heat the same pan and add 1 tsp oil. Once hot, add mustard seeds and allow them to sputter, followed by the curry leaves. Add this to the ginger curry. Inji Curry is ready to go to the Sadya leaf now !! Once again Happy Vishu to all !! Note : Since I have made it thick it can be stored and used for 1-2 weeks. 
related searches : Inji Ginger Curry
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