Enjji Curry

 

 

 

Ingredients

 
1) Ginger chopped- 1 cup

2) Coconut chopped- ½ cup

3) Tamarind soaked in water (Puli)- 1 ½ cups (Puli extract/Tamarind Pulp)

4) Chili powder (Kashmiri & Normal)- each – 1 spoon

5) Coriander Powder (Malli podi) – 1 ½ spoon

6) Turmeric powder ( Manjjal Podi) – ½ spoon

7) Fenugreek powder (Uluva podi) – ¼ - Spoon

8) Asafetida Powder ( Kaayam- 2 pinch for taste

9) Salt- as required

10) Curry Leaves- As required

Method

Chop the ginger in to small pieces

Cut the coconut in to small pieces

Then sauté it together in a frying pan with little oil , when it turns in to light golden brown switch of  the flame and allow it to cool.

Make a paste out of the fried ginger & coconut using a mixer grinder without water, then add the puli extract in to the paste and mix well .

In a frying pan add little coconut oil and splutter the mustard seeds .

Then immediately switch off the flame and put all the masala powders in to it one by one (ingredients 4 to 8) and sauté it for few minutes without flame till the raw smell out.

Then add the ginger-coconut mixture with salt in to it.

Finally switch on the flame and cook it till it’s get thickened, Remove from the flame and enjoy the Injji curry