Adrak ki curry | Inchi curry | Ginger curry | Inchi puli

Laila Thomas, March 18, 2017

Inchi curry is an integral part of any Kerala Satya. Any sadya is incomplete without inji curry. Inchi curry is a unique side dish with which contains all the taste like spiciness sweetness and soreness.It is said that inchi curry is equivalent to 108 dishes. You may be also interested in AvialAda Pradhaman | Palada pradhaman

Inchi curry or puli inchi

Inchi curry or puli inchi


Adrak ki curry | Inchi curry | Ginger curry
Recipe type: Side
Cuisine: Indian
Serves: 1 bowl
Prep time:
Cook time:
Total time:
  • 100 grams of Ginger
  • Tamarind, As small ball with the size of a small lemon.
  • 1 teaspoon chili powder
  • Half teaspoon of Mustard seeds .
  • Two twigs of curry leaves.
  • Salt , as per requirement
  • Two teaspoon of Grated coconut
  • 10 Shallots finely chopped
  • Enough Oil for frying.
  • Half teaspoon of methi/ fenugreek seeds
  • 2 medium Green chili chopped finely in round pieces
  1. Keep the tamarind in half cup of water so that it will get soaked by the time we need to add
  2. In a thick bottomed pan, dry fry the grated coconut without any oil. Coconut oozes little oil which is enough for frying the coconut. Fry until it is light brown. Keep it aside.
  3. Fry the methi / fenugreek seeds till it is brown in oil and keep aside
  4. Scrape the ginger and make it clean
  5. Cut the ginger in round thin pieces and fry in the remaining oil
  6. Fry till it is brown in colur. Ensure it if not blackened . Keep it aside
  7. Now in a mixer grinder. Coarsely grind the ginger, fenugreek /methi seeds and fried coconut.
  8. Now in little oil splutter the mustard seeds.
  9. Add one twig of curry leaves in to it.
  10. Add finely chopped shallots and the green chilli in to it and sauté till it is light brown in colour.
  11. Now add the above prepared grinded mix in to the pan and sauté for a while.
  12. Now add the tamarind juice by squeezing ot from from the soaked tamarind. Repeat the same by adding more water in to the squeezed out tamarind and extract maximum pulpy extract out of it till the taste of tamarind is prominent.
  13. Add little bit of water if required so that it has the consistency of a thick gravy and boil.
  14. Garnish it with curry leaves and serve.
  15. Keep it in tught container in the fridge and it will last without any problem for a week.
One medium onion can be used instead of shallots
Some preparation uses coriander powder. If you want, add 2 teaspoons of coriander powder.
If you like a balanced inchi curry add on teaspoon of Jaggery during final stages of the cooking


Ingredients required for preparing Adrak ki curry | Inchi curry | Ginger curry | Inchi puli

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