- Ginger : 100gm ( clean the ginger and cut into small pieces)
- Tamarind: 25gm (lemon sized)
- Green chilies: 4 nos (Cut into small pieces)
- Curry leaves : 4 stems (Chop into small pieces)
- Turmeric powder :1 tsp
- Red chill powder – 2 tsp
- Mustard seeds: 1/4 tsp
- Salt : as needed
- Jaggery: 2 nos.
- Oil : 2 tbs
- Red dry chilies : 3 nos
- water: as requires
Soak the tamarind in 1 cup of water for 20 minutes. Then mix it well and take the pulp(filter using hand). Remove the seeds.
In a pan pour enough oil to deep fry the ginger. Once oil get hot add ginger, green chili and 2 stems of curry leaves and stir until the mixture turn its color to medium brown. Then add turmeric powder, red chili powder, and salt , mix it well.
Then add tamarind pulp, and Jaggery pieces into pan. Mix it well. Cook for 10 to 15 minutes, until mixture turns to a thick paste. Off the flame.
In a pan add 1 table spoon of oil, once hot add the mustard, 2 red chilies, and 2 stems of curry leaves fry it well and add into cooked curry.
Tasty inchi curry ready. This is my mother’s inchi curry style. Different people use their own methods to make this curry. Anyway try this one too….
malayalam recipe : inchi curry