സദ്യ ഇഞ്ചിക്കറി || Inji curry || Ginger curry || Sadya special скачать в хорошем качестве

സദ്യ ഇഞ്ചിക്കറി || Inji curry || Ginger curry || Sadya special

INJI CURRY Ginger - 200g Jaggery - 1 big piece Tamarind - 1 big ball Green chilli - as needed Asafoetida powder - ¼ tbsp Turmeric powder - ½ tbsp Coriander powder - ¾ tbsp Kashmirired chilli powder - 1 tbsp Normal red chilli powder - 1 tbsp Curry leaves Mustard seeds Dried red chillies Salt Oil Hi everyone, today I am here with Vishu special inji curry recipe.. To prepare this, the first step is to soak a big ball of tamarind in water and to top 200 g of ginger into very small and fine pieces.. First, fry the chopped ginger in some oil until they turn golden and crispy and transfer ¾ th of the fried ginger into the smallest out of a mixer grinder and grind it into a crumbly powder.. Keep the remaining as it is.. Next, heat some oil in a pan and add finely chopped green chilies and some curry leaves and fry until no moisture is left in the green chilies.. Once the green chilies fry well, add half a tablespoon of turmeric powder and sauté until its raw smell goes away.. next, add 3/4 tablespoon of coriander powder and sauté until the raw smell goes away. Make sure you add the spices on a very low flame. Next, turn off the flame or keep it really low and add a tablespoon of Kashmiri chilli powder and a tablespoon of normal red chilli powder.. The quantity of chilli powder can depend on your taste preference. Sauté the chilli powder in the oil on a really low flame or turn off the flame while you add these powders. Next, add the tamarind water which has been squeezed after soaking, and add a big piece of jaggery for sweetness and turn on the flame and bring it to a boil.. next, add the fried ginger and the fried ginger which was crushed in the mixer grinder and mix until the jaggery melts in the tamarind water.. keep mixing everything well. Next, add quarter teaspoon of asafoetida powder or as per your taste and mix well. The asafoetida powder that I am using today is freshly made at home by frying a piece of asafoetida in gingelly oil and then crushed in mixer geinder. Add some salt to taste at this point. After mixing everything well, if you like it to be more liquidy, add a little boiling hot water and mix everything well until the oil starts to separate from the gravy and until the rawness of the tamarind goes away.. once it has reached the stage, taste it for sweetness and salt.. If you like it to be more sweet, add a few more pieces of jaggery and give it all the good mix. At this stage, season the curry.. to season the curry, hit a small pan and add some oil to it. Add some mustard seeds and let it splutter and add a few pieces of dried red chilies and a few curry leaves and wait until the curry leaves fry in the oil.. Add seasoning on top of the curry and give it all a good mix and store it in a glass jar when it cools down.