Inji Theeyal
Inji Theeyal

Inji Theeyal

Inji Theeyal

This amazing varutharacha Inji curry (theeyal) is served with kanji, cherupayar thoran, and chuttaracha chammanthi. The simple meal was meant just to appease your tummy.

Ingredients (Serves 6)

  • Ginger – 1 cup, roughly chopped
  • Coconut oil – 3 tbsp
  • Mustard seeds – 1/2 tsp
  • Dried red chilies – 2
  • Pearl onions – 12, thinly sliced
  • Curry leaves – 1 sprig
  • Green chilies – 2, finely chopped
  • Turmeric powder – 1/2 tsp
  • Kashmiri chilli powder – 1 tsp
  • Tamarind juice – Small goose-berry sized (Soaked in 1/2 cup hot water and squeezed)
  • Jaggery – 1/2 tsp or to taste
  • Salt – To taste

To roast and grind

  • Grated coconut – 1 cup
  • Coriander powder – 2 tsp
  • Kashmiri chilli powder – 1 tsp
  • Fenugreek powder – 1/4 tsp


1. Dry roast grated coconut until browned (take care not to burn it). Bring down the heat to low. Add turmeric powder, chilly powder and fenugreek powder. Stir for 30 seconds and switch off. Grind to a fine paste and set aside.

2. Peel and finely chop ginger. (OR roughly chop ginger and pulse in the small jar of a mixie until coarsely ground).

3. Heat coconut oil in a cheena chatti at medium-high heat. Splutter mustard seeds and fry dried red chilies until brown. Add finely chopped ginger, sliced pearl onions, curry leaves and green chilies. Saute until they get lightly browned and the raw taste of ginger is gone. (If the ginger sticks to the kadai while sauteing, sprinkle little water. You can use a non-stick pan to avoid them from sticking).

4. Add turmeric powder, chilly powder and mix well. Next add ground roasted coconut paste, jaggery, enough salt and 1.5 – 2 cup hot water. Bring to a boil and cook for 6 – 8 minutes until oil separates and it gets thickened. Add few curry leaves and switch off. Serve with rice and other side-dishes.