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Inji Theeyal Recipe is tangy and salty side dish recipe that is usually served in Onam Sadya.
Inji Theeyal Recipe goes really well along with boiled rice, moong dal parippu, beetroot thoran, papadam, and ghee.
About Inji Theeyal Recipe:
Inji Theeyal Recipe is a traditional dish from Kerala that is full of bold flavors.
Made with ginger, tamarind, jaggery, and spices, it has a unique mix of tangy, spicy, and slightly sweet taste.
It is one of the important dishes in an Onam Sadya and is also prepared on other special occasions in Kerala.
Theeyal usually refers to a dish cooked with roasted spices and coconut, giving it a deep flavor and dark color.
In Kerala Inji Theeyal, the main ingredient is ginger. The ginger is fried in coconut oil and then simmered with tamarind and jaggery to create a tasty and aromatic preparation.
Because ginger is very good for digestion, this dish is always part of the Onam Sadya spread.
It balances the heavy festive meals and gives a refreshing taste.
This recipe is simple to make but very delicious.
The ginger adds strong flavor, tamarind brings tanginess, and jaggery balances it with a hint of sweetness.
If you want to try a truly traditional Inji Theeyal, this step-by-step recipe will help you make it easily at home.
So this weekend make some Boiled Rice, Roasted Moong Dal Parippu, Beetroot Thoran, Inji Theeyal and Kerala Papadam.
I can guarantee that you would love this combination. And, of course, make sure to add some Desi Ghee on top.
Serving Suggestions:
Serve with plain steamed rice as part of an Onam Sadya curry.
It goes well with kanji for a light meal.
You can also enjoy it with other Kerala meal also.
Storage Tips:
Store in a clean glass or steel container.
Keep it in the refrigerator for up to one week.
Always use a dry spoon to take it out.
Pro Tips to Make Perfect Kerala Inji Theeyal:
Fry the ginger well to reduce its raw taste.
Balance tamarind and jaggery properly for the best flavor.
Always use coconut oil for the real ginger curry Kerala style taste.
Why You Should Make this Recipe:
It is a traditional Kerala recipe with authentic flavors.
Ginger helps in digestion, making it perfect after a big meal.
It has the right balance of tangy, spicy, and sweet taste.
The recipe uses very few ingredients and is easy to make.
It completes the Onam Sadya and adds variety to the feast.
Looking for Some More Recipes Like this:
If you feel that you are in love with South Indian Curry Recipes then I am sure you would love the below Mouth Watering Curries from Kerala…..
Mathanga Erissery Recipe (Pumpkin Coconut Curry)
Kerala Kadala Curry – Coconut Black Chickpea Curry
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Basic Ingredients Used to Make this Recipe:
Ginger: The main ingredient in this dish. Ginger gives a strong, sharp flavor and also helps in digestion. It makes the curry refreshing after a heavy meal.
Chilli Powder: Adds heat and spice to the curry. It also gives the dish its rich reddish-brown color.
Tamarind: The sourness of tamarind balances the strong taste of ginger. It gives the curry its tangy flavor and enhances digestion.
Jaggery: Adds a slight sweetness that balances the spice and sourness. Jaggery also deepens the color and gives the curry a rich taste.
Mustard Seeds: Used for tempering. They give a nutty, earthy flavor and are a must in Kerala curries.
Coconut Oil: The soul of Kerala cooking. Coconut oil gives the curry its authentic aroma and taste that cannot be replaced with other oils.
Salt: Essential to bring all the flavors together and balance the dish.
Kerala Inji Theeyal Recipe
Ingredients
- 350 gm Ginger thinly sliced
- 3-4 tsp Chilly Powder or to taste
- Tamarind Small gooseberry – sized or to taste
- 2 tbsp Jaggery or to taste
- 1/2 tsp Mustard Seeds
- 1/2 cup Coconut Oil to fry ginger
- Salt to taste
Instructions
- Heat coconut oil in a kadhai.
- Fry the ginger pieces until it turns brown and crispy. When it cools down, coarsely grind in a mixie. Set aside.
- Now soak the tamarind in warm water (around ½ cup and extract its juice.
- Heat oil in a pan (use the same oil in which we fried ginger ).
- Once the oil is hot add mustard seeds and let it splutter.
- After that add the ground ginger and mix well.
- Add the strained tamarind extract and bring it to boil.
- Then add the chilly powder and salt to it.
- Bring the heat to low.
- Cook for another 10 to 15 minutes stirring occasionally or until the oil separates and switch off the flame. (You can adjust the gravy as per the consistency you like).
- At last, add jaggery and give it a nice mix.
- So the Inji Theeyal is ready to be served.
- Inji Theeyal can also be stored in a refrigerator for at least 2 weeks.
Nutrition
Frequently Asked Question About this Recipe:
What is Inji Theeyal?
It is a Kerala curry made with ginger, tamarind, and jaggery cooked in coconut oil.
Why is Inji Theeyal part of Onam Sadya?
Because ginger helps in digestion, this curry balances the heavy dishes in Sadya.
Can I make it less sweet?
Yes, reduce the amount of jaggery if you want less sweetness.
Is it very spicy?
The curry is moderately spicy, but you can reduce chilli powder as per your taste.
Can I use any other oil?
You can, but coconut oil gives the authentic flavor.
My Recommended Product:
When making Inji Theeyal Recipe or any other Kerala curry, I recommend using a heavy-bottomed kadai.
A good kadai heats evenly and holds the flavors better, especially when frying ginger in coconut oil.
It also prevents the curry from sticking or burning while simmering.
If you make traditional curries often, investing in a sturdy kadai will make cooking much easier and improve the taste of your dishes.
If you’re looking to add one to your kitchen, I suggest checking out a good quality Bergner Kadhai.
It’s durable, easy to handle, and ideal for both everyday cooking and special recipes like pickles.
You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.
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You Might Also Want to Try:
Instant South Indian Sambar Recipe for Masala Dosa
Nadan Kerala Parippu Curry
Moru Curry Recipe
Kerala Style Vegetable Stew Recipe
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