INJI CURRY

• Ginger                                  1cup (finely grated)
• Green chillies                        2nos
• Grated coconut                     1/2cup
• Turmeric powder                  a pinch
• Chilli powder                        1teaspoon
• Corriander powder               1/2teaspoon
• Mustard seeds                      1teaspoon
• Curry leaves                           2sprigs
• Red chilly                               1no
• Jagery syrup                           2tbsp
• Tamarind syrup.                      1cup
• Oil                                           for frying
• Salt                                         1/2teaspoon

Heat oil in a vessel to this add in the grated ginger and fry them until crispy. Now transfer this to another bowl. 

To the same oil add in grated coconut and fry until brown. To this add in turmeric powder,chilli powder and coriander powder and roast well. Then add in fried ginger and saute again. Turn these to a mixer and once cooled grind them well with enough tamarind juice.

Then splutter some mustard seeds. To this goes in curry leaves,green chillies and red chillies and saute. Now add in tamarind extract and let this boil. Again add in coconut_ginger paste and mix gently. Finally add in jaggery syrup and salt and let it boil to a medium thick consistency.