Kerala Inji Theeyal Recipe

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.

Course Side Dish

Cuisine Indian

Calories 1353kcal

Author Puja

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