Inji Curry | Inji Puli | Ginger Chutney

AuthorLiya Dominic
Rating
inchi curry recipe in hindi
Yields1 Serving
 Ginger 150 g
 Tamarind 40 g (Adjust the quantity according to sour taste) + Hot water 1 Cup (250ml)
 Coconut Oil 2.5 tablespoon
 Mustard Seeds Half tablespoon
 Fenugreek Seeds 1 teaspoon
 Dry Red Chilli 2 Nos
 Green Chilli 5 Nos
 Curry Leaves 2 Nos
 Red Chilli Powder Half tablespoon
 Turmeric Powder Quarter teaspoon
 Hing (Asafoetida) Half teaspoon
 Jaggery Powder 4 tablespoon
 Salt to Taste
Inji Curry | Inji Puli | Ginger Chutney
Category

Ingredients

 Ginger 150 g
 Tamarind 40 g (Adjust the quantity according to sour taste) + Hot water 1 Cup (250ml)
 Coconut Oil 2.5 tablespoon
 Mustard Seeds Half tablespoon
 Fenugreek Seeds 1 teaspoon
 Dry Red Chilli 2 Nos
 Green Chilli 5 Nos
 Curry Leaves 2 Nos
 Red Chilli Powder Half tablespoon
 Turmeric Powder Quarter teaspoon
 Hing (Asafoetida) Half teaspoon
 Jaggery Powder 4 tablespoon
 Salt to Taste

Directions

Inji Curry | Inji Puli | Ginger Chutney
IngredientsDirections

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