Inchi curry good appetizer and has all flavors like sour,sweet,bitter I have heard that inchi curry is equivalent to having 101 curies.
inchi/gigger 100 gm
coconut oil 1/2 cup(as required to fry ginger)
turmeric powder 1/4 tsp
chilly powder 1 tsp
tamarind/puli small lemon size or to taste
asafetida/hing/kayam 1/4 tsp
coconut oil 2tsp
dry red chilly 2
Jaggery lemon size
mustard seed 1/2 tsp
curry leaves
salt to taste
Soak the tamarind in warm water(2 cups) and extract its juice
Grate ginger into the water then squeezes it well.
Heat a pan, add 1/2 cup oil add squeezed ginger and fry it until brown. when its cooldown, coarsely grind in a mixie keep it aside
Heat a deep pan, add tamarind juice chilli powder, turmeric powder, jaggery, asafoetida salt to taste cook about 20 minutes when the gravy reduces half quantity, add crushed ginger Cook till the gravy thicken or oil separates, remove the fire
Heat oil in an another pan, add mustard seeds, when it crackles, add small onions, curry leaves, dried chilly and fry for less than a minute, pour on top of the curry.
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