Tuesday, May 30, 2006

North Malabar Injicurry(Injithair)

 
















It is quite interesting to see the differences that exist in the cooking style of people from the North and South of a very small state like Kerala...So one can imagine the great culinary diversity ofa country as big as India...'Injithair' as called by the South is the 'Injicurry' of the North Kerala. But what South calls 'Injicurry' is North's 'PuliInji'. Whatever one may call it Injicurry/Injithair, tis one of the simplest(esp for Bachelor cooking) ginger-curd preparations that go well with steamed rice. Here is how the North Mlabaris prepare it.( Main difference is that the Southerners do not add the seasoning or the chillies)

Ingredients
(Serves-2)

Ginger- 50g
Yoghurt-1 cup
Green chillies-3
Salt-as required
Mustard-1tsp
Dry Red Chilli-2
Curry leaves-1 sprig

Method

Beat curd with the green chillies and salt in a blender thoroughly(some add a little freshly grated coconut too).Add the seasoning with Mustard, dry red chilli and curry leaves. Done!






3 comments:

Inji Pennu said...

You know this is perfect for Sarah's Ona Sadya

Anonymous said...

Thank you very much for sharing your recipes with us. But I think, you didn't include the ginger in it.

indianadoc said...

>thanx lg
>u r right anony...I missed it while drafting...what is Injithair without Inji!! thanx for pointing it out...