Inji theeyal/ Inji curry/ ginger curry is a main side dish for Kerala Onam Sadya. Inji curry is first served curry in banana leaf on the left most
side. There are variation in Inji curry preperation in different parts of Kerala. This Inji curry is made with roasted coconut gravy. But it can be prepared without roasted coconut too. In some part of Kerala Inji curry is prepared with ginger, tamarind and jaggery as a sweet side dish which is called as ‘Puliyinji’. What ever it is, Inji curry/ Puliyinji is an essential Sadya side dish. Ginger helps in digestion so Inji curry’s role in Sadya is for easy digestion of a heavy Sadya meal 🙂
Also it’s said in Kerala that one Ginger curry is equal to 100 curries. In this Inji curry recipe I don’t add Jaggery but you can add Jaggery if you like to get a sweet taste in Inji curry.
For preparing Inji curry we should roast the coconut properly without burning in low flame.
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