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.
3-4tspChilly Powderor to taste
TamarindSmall gooseberry - sized or to taste
2tbspJaggeryor to taste
1/2cupCoconut Oilto fry ginger
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.
Kerala Inji Theeyal Recipe
Amount Per Serving
Calories 1353Calories from Fat 1017
% Daily Value*
Saturated Fat 95g594%
Vitamin A 2400IU48%
Vitamin C 17.5mg21%
* Percent Daily Values are based on a 2000 calorie diet.