Inchi Curry is one of those dishes I never get tired of. Whether it’s part of a Sadhya spread or just served with a regular lunch, it always has a fixed place on my plate. The sharpness of ginger, the sweetness of jaggery, and the sour kick of tamarind all come together in a way that feels bold, balanced, and deeply satisfying.
Even though it’s called a “curry,” it’s more like a thick, spoonable pickle. A little bit goes a long way, but somehow I always end up wanting more. I especially love it with curd rice – just a spoon of inchi curry mixed into cool, slightly salted curd rice makes the most comforting meal for me. If there’s nothing else on the side, I’m still happy.
The preparation is simple, but it’s all about balance. Ginger is chopped finely and fried in coconut oil until golden and crisp. That fried ginger alone smells so good. Then it’s simmered with tamarind pulp, jaggery, green chillies, turmeric, and salt until the mix thickens and turns glossy. Some people keep it more liquid, others reduce it until it’s almost like a paste – I like mine somewhere in between. A final tempering with mustard seeds and curry leaves finishes it off.
What I like most about inchi curry is that it tastes even better the next day. The flavours deepen, the ginger softens slightly, and it gets that dark, rich colour. It keeps well too, so I usually store a small bottle of it in the fridge. That way, even on lazy days, I can still have curd rice and inchi curry – my version of a no-stress, no-frills comfort lunch.
For Sadhyas, it’s often served right at the beginning, in a tiny spot on the banana leaf – but it always stands out. In between the avial, sambar, and olan, I find myself going back to that one dark, tangy spoonful more than anything else.
Inchi Curry
Description
Inchi Curry (ഇഞ്ചി കറി/ പുളിയിഞ്ചി) Ginger pickle - One of the first things served in any Kerala feast (sadya). This specific pickle have some mythological background too. It's considered as equal to 101 currys. This sweet -spicy pickle is healthy too. It helps digestion.
Ingredients
Instructions
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Heat oil in a pan. Add chopped ginger and green chillies, and sauté well until golden.
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In a separate bowl, extract tamarind juice and pour it into a pan.
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Add turmeric powder and chilli powder to the tamarind juice and bring it to a boil.
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Add the sautéed ginger and green chilli mixture to the boiling tamarind.
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Let it cook for a few more minutes until the flavors combine well.
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(Optional) Add a small piece of jaggery and stir well for a balanced sweet-sour taste.
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In another pan, heat oil. Add mustard seeds, sliced green chillies, and dry red chillies. Let them splutter.
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Pour this tempering over the curry and mix gently.
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Inji curry is ready! Serve with rice or as part of a traditional Kerala sadya.