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.
It was a Saturday morning and my little daughter walked up to me and asked me, “What time will Papa be home?”
It was a little unusual because of two things. Firstly she is not in a habit of waking up that early around 8 in the morning on a Saturday. And secondly, she never sounded so anxious to talk to Papa, at least early in the morning on a Saturday.
Dilip goes to play badminton on Saturdays and returns home by about 9. And that’s what I told my little daughter.
As soon as she heard that she rushed into the room and closed the door. I became worried and followed her into the room.
When I entered the room, I saw her reading something on a sheet of paper.
I asked her, “What are you reading, baby?”
She responded, “It’s a song. I will sing it to you in some time”.
I felt reprieved and carried on with my work.
It was barely about 45 minutes when she came to me and said, “Shall I sing the song now?”
I nodded for an okay and looked towards her.
She had my mobile phone in her hand. She opened Youtube and played a Karaoke music. The song was “Faded” by Alan Walker.
And to my surprise, my little daughter started singing the song on the karaoke music without missing a beat.
I was shocked and surprised at the same time. I was wondering how she managed to do that – learn the song and sing it on the music without missing a beat.
When she finished singing, I clapped. And her joy knew no bounds. She immediately picked up the phone and called Dilip and asked him when he was reaching.
I heard her telling Dilip, “When you come, I have a surprise for you”.
As soon as Dilip walked in, she went to him and asked, “Shall I show you something?”
He said, “Yes, why not?”
And she switched on the music and sang the song again, like a pro singing to the tune.
I looked at Dilip and he had the exact same expression as me – shocked, surprised and awed.
But then, that’s what kids are. Isn’t it?
We often tend to ignore their talents and skills. And then push them to do things that we want them to do.
And in doing that, we destroy the very purpose with which that soul was born.
Every child is good at something. It might not be something that you wanted them to be good at. Should that really be something to be worried off?
I don’t think so.
It doesn’t take a lot to know what your child is good at. Let him be what he is. Keep looking at what they are doing with a lot of interest and they are doing it well.
Also, keep asking questions on what they like doing.
You will get to see that unique talent in your kid in some time. And then it is all about helping them develop that talent and hone the skill to perfect it.
With our daughter, a few discussions told us that she likes Western Classical Music. And that’s what we will help her develop.
Inji Theeyal Recipe – Ginger Curry Recipe
Inji Theeyal is a very important side dish of Kerala Onam Sady. I have heard people saying it a king of Sadya. This recipe is a must for Keralite to serve along with Onam or Vishu Sadya for smooth digestion. Ginger has lots of health benefits. It is loaded with nutrients and bioactive compounds that have powerful benefits for your body and brain.
So the combo that I talked about in my previous two posts is completed with this Inji Theeyal Recipe. 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.
Kerala Inji Theeyal Recipe
- 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
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.
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