Ingi curry

Recipe by
Total Time:
15-30 minutes
Serves:1 bottle
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 1 pound - ginger, cleaned and cut thin and round
  • 1 lemon-sized ball of tamarind's juice
  • 1/4 cup - Jaggery/sugar
  • 4 tbsp - chilli powder
  • 1 tsp - Turmeric powder
  • 3 tbsp - coriander powder
  • 1.5 tsp - methi powder
  • Salt to taste
  • 1 small bunch - curry leaves
  • 1 tsp - mustard seeds
  • 2 to 3 - Dry red chilli
  • Oil for frying ginger

How to Make Ingi curry

  • Pour oil in tawa till it is half full.
  • Heat it and deep fry ginger till golden brown and crispy.
  • Transfer the fried ginger to a kitchen paper towel to absorb excess oil.
  • Fry all the ginger and let it cool.
  • In another dry tawa, warm the powders together with salt until fragrant.
  • Grind ginger with these powders till very fine.
  • Boil 2-3 tbsp of oil used for frying ginger and splutter mustard, red chillies, curry leaves in that.
  • Pour the tamarind juice and allow it to boil.
  • When it boils add the ginger-chilli powders to it and let it thicken.
  • When it starts to thicken, add the jaggery.
  • Adjust seasoning to taste.
  • Add more tamarind juice if required and allow it to boil.
  • Transfer it to jar after cooling.
  • Use it like pickle.