Ingredients

• For Inji Puli:
• 1/2 cup - ginger
• 1 cup - tamarind pulp
• 4 - green chillies, chopped
• 1/4 tsp - turmeric powder
• 1/2 tsp - red chilli powder
• 1/2 tsp - mustard seeds
• 1/2 cup - onion, chopped
• 2 - dry red chillies, broken
• 1/4 cup - jaggery
• 2 tsp - curry leaves
• 4 tbsp - coconut oil
• To taste - salt
• As required - water
• For Sodhi:
• 1 cup - thick coconut milk
• 2 cups - thin coconut milk
• 2 - medium onions, sliced
• 2 - tomatoes, chopped
• 2-3 - green chillies
• 1/4 tsp - turmeric powder
• Few - curry leaves
• 3 - garlic cloves, chopped
• To taste - salt

How to Make Coconut Curry with Ginger Chutney

• For Inji Puli:
• Heat coconut oil in a wok and fry the ginger until it is brown.
• Grind the fried ginger in a mixer-grinder.
• Heat the tamarind juice, add salt, chilli powder and turmeric powder, and boil for 5-7 minutes on low flame till it is a little thick.
• Mix 1 cup of hot water with jaggery.
• Mix well, filter it and keep it aside.
• Heat oil in a pan and add mustard seeds.
• When it splutters, add onion, dry red chilli, chopped green chilli and curry leaves, and saute till brown.
• Pour in the tamarind water.
• Add the crushed ginger and jaggery water, reduce the flame, and allow the mixture to boil till thick.
• Cool and transfer to a sterilized bottle.
• For Sodhi:
• Heat the thin coconut milk in a vessel.
• Add sliced onion, tomatoes, green chillies, garlic and curry leaves, and boil it well.
• Add the turmeric powder, cover the vessel, and cook till the onion and garlic are soft.
• Finally add the thick coconut milk.
• Stir continuously.
• Once it starts foaming, add salt and mix well.
• Turn off the flame as soon as you have added salt.
• Recipe Courtesy: Cooking With Sapana