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Inchi curry (Puli inchi)


  • 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.img_20160824_082955


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 


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