Imported from Instagram

Alappuzha-Style Inji Curry

Name: Alappuzha-Style Inji Curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: South Asian
Ingredients: 150 g fresh ginger (sliced); 4 clove garlic (fried and crushed; quantity estimated from the video transcript); 1 cup shallots (sliced; the OCR appears to show shallots, but the quantity is not fully visible); 5 green chilies (sliced); 2 tbsp coconut oil (for frying; amount estimated because the source does not show a readable quantity); 1 tsp mustard seeds; 3 dried red chilies; 10 curry leaves (quantity estimated; use a small handful); 0.25 tsp turmeric powder (plus a pinch added to the water, as stated in the transcript; exact total quantity is unclear); 1 tsp chili powder (quantity estimated from the partially visible OCR); 0.25 tsp fenugreek powder (quantity estimated from the partially visible OCR); 0.125 tsp asafoetida powder; 1 piece tamarind (about gooseberry-sized; the OCR clearly shows “1 gooseberry size,” but the ingredient name is not readable); 1 cup water (the transcript specifies adding a cup of water); salt (to taste); 1 tsp jaggery powder (the transcript says 1 teaspoon; the video text says 1–2 teaspoons, to taste)

Recipe by @bincyskitchen Instagram

Imported by Evangeline Edison on SeeMeCook

A traditional Kerala sadya-style ginger curry made with fried ginger, shallots, green chilies, spices, tamarind, and jaggery. It balances sharp ginger heat with sour, spicy, salty, and lightly sweet flavors.

4 servings35 minSouth Asian

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Ingredients

150 g fresh ginger (sliced)
4 clove garlic (fried and crushed; quantity estimated from the video transcript)
1 cup shallots (sliced; the OCR appears to show shallots, but the quantity is not fully visible)
5 green chilies (sliced)
2 tbsp coconut oil (for frying; amount estimated because the source does not show a readable quantity)
1 tsp mustard seeds
3 dried red chilies
10 curry leaves (quantity estimated; use a small handful)
0.25 tsp turmeric powder (plus a pinch added to the water, as stated in the transcript; exact total quantity is unclear)
1 tsp chili powder (quantity estimated from the partially visible OCR)
0.25 tsp fenugreek powder (quantity estimated from the partially visible OCR)
0.125 tsp asafoetida powder
1 piece tamarind (about gooseberry-sized; the OCR clearly shows “1 gooseberry size,” but the ingredient name is not readable)
1 cup water (the transcript specifies adding a cup of water)
salt (to taste)
1 tsp jaggery powder (the transcript says 1 teaspoon; the video text says 1–2 teaspoons, to taste)

Steps

1
Slice the ginger, shallots, and green chilies. Prepare the garlic and set the spices aside.
2
Heat coconut oil in a pan. Fry the sliced ginger and garlic in the oil until cooked and lightly fried. Remove them, crush them, and keep them ready to add later.
3
In the same pan and remaining oil, fry the sliced shallots and green chilies.
4
Add the mustard seeds, dried red chilies, and curry leaves. Fry until the mustard seeds splutter and the aromatics are fragrant.
5
Add the turmeric powder, chili powder, fenugreek powder, and asafoetida powder. Stir and cook until the raw smell of the spices has gone.
6
Add the gooseberry-sized piece of tamarind and 1 cup of water. Add a pinch of turmeric powder to the water as described in the transcript, then mix.
7
Season with salt and bring the mixture together in the pan.
8
Add the crushed fried ginger and garlic to the curry. Mix well.
9
Add 1 teaspoon of jaggery powder to balance the taste. The source notes that jaggery and turmeric may be adjusted to personal preference; the visible text gives a range of 1–2 teaspoons for the jaggery.

Notes

The source does not clearly state the final simmering time, exact consistency, or whether the tamarind is soaked and strained. The shallot, garlic, oil, and spice quantities not fully visible in the OCR are estimated and should be adjusted according to taste. The transcript indicates that the fried ginger and garlic were added after the spice mixture and water, even though that addition was not captured clearly on video.