Ginger sauce (called as inji curry or puli inji in Kerala) is one of the most satisfying and tempting side dishes of Onam Sadya (vegetable feast). This sauce is a perfect balance of sweet and sour combo that will please your taste buds. The added advantage of this dish is they can be kept refrigerated for a week for your lazy or otherwise busy days.
I can finish off a plate full of rice with this ginger sauce. But the irony is I hate ginger. I can’t take it raw or as a candy. But I can have this spicy, tangy and sweet ginger sauce. I had shared a ginger curry recipe earlier which is easy to make.See the recipe here. But i guess this one is better to enjoy as a dip or sauce.
Ginger curry is prepared in many ways in different parts of Kerala. It can be prepared with or without coconut, a sauce like this or like a curry with small ginger pieces to bite on. In any way, they are delicious. So lets move on to the recipe..
Ginger Sauce/ Ginger curry
Ginger Sauce
Ingredients
- Tamarind, a small lemon sized ball or(1 tsp tamarind paste)
- ¾ cup Water
- 3 tbsp Coconut oil
- ¼ cup Ginger, peeled and finely chopped
- 2 tbsp Garlic, finely chopped
- 1½ tbsp Onion, finely chopped
- 3 Green Chili, finely chopped
- ½ tsp Mustard seed
- ¼ tsp Fenugreek seed
- 3 sprigs of Curry leaves
- ½ tsp Red Chili Powder
- ½ tsp Turmeric Powder
- ½ tsp Coriander Powder
- ⅛ tsp Asafoetida Powder
- Salt to taste
- 2 tsp Jaggery, powdered
Instructions
- Soak tamarind ball in water for 5 minutes. Squeeze to make a tangy water. Strain and keep the water aside. Discard any residue. If using paste, mix it with water.
- Heat 2 tbsp oil in a pan. Fry ginger, garlic and onion until a light brown color. Remove from heat and set aside to cool.
- Once cool, grind it into a fine paste in a mixer. Keep the paste aside.
- Heat the remaining coconut oil in the same pan. Crackle the fenugreek seed and then the mustard seeds.
- Fry the curry leaves. Add chili powder, turmeric powder and coriander powder. Stir cook for a few seconds.
- Add the ginger paste, tamarind water and salt. Mix well and bring to a boil on medium-high heat.
- Reduce the heat to medium. Add asafoetida powder and simmer for 5-10 minutes. or until the sauce is thick. It will become thick when cooled. So adjust time accordingly.
- Add the jaggery powder and mix well. Remove from heat.
- You can have it hot or store it in an air-tight container once cooled. Keep refrigerated for longer shelf life.
Notes
Happy Cooking
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