In other words Ginger Curry
Though named as a curry, doesn’t mean that this is a watery like dish or with thick gravy, On the contrary this is served as a pickle for all auspicious sadyas.
Inchy curry is a must for all southern people [Travancore Belt] and Puli Inchy for the Malabar Bet. The Cochinites, Trichurians follow the Malabari Rhythm.
|Tamarind – the size of a lemon||2nos.|
|Green Chilly||3 Nos.|
|Curry Leaves||2 sprigs|
|Whole red chilly||3 nos|
|Mustard seeds||1 tbsp|
|Fenugreek Powder||1 tbsp|
|Asafoetida Powder||1 tbsp|
|Chilly Powder||3 tbsp|
|Coconut oil||For frying|
|Jaggery grated||1 tbsp|
- Soak finger in cold water for some time, so that the mud will be removed and becomes easier to scrape off the skin.
- Once the skin is scraped well wash again and keep separate on a parchment paper so that the water gets absorbed. When dry, slice ginger into evenroundels . Place it on a plate with parchment paper.
- Slice the same way Shallots and Green chily to thin roundelsand keep separate
- Take 2cups of water and add tamarind, allow to soak for sometime and then with a clean hand make a thick pulp removing the seeds if any.
- Take a kadai, add little coconut oil, add sliced ginger and fry to a golden brown. Take out the fried ginger and in the same oil fry, and Gr. Chilly. Remove and keep on Parchment paper for oil to absorb.
- When cold, take a dry grinding jar and transfer all fried ingredients to grind. Never make a fine powder, but grind coarsely and keep aside.
- In to the same oil add mustard seeds, and allow to splutter, add whole red chilly and curry leaves.
- Add all powder condiments, sauté on a low flame, till the raw smell of the masala ceases. Add two cups of hot water and allow to boil. Add tamarind pulp and jaggery and allow to cook on low flame.
- To this add all fried and powdered items and allow to cook. Never reduce the curry completely as it gets thickened in course of time.
Your Inchy curry is good with rice and a spoon of curd.
Chef Nandakumar Menon or ‘Chef Nandu as he is known evolved into the Super Chef series. He was at the CASINO HOTEL in Kochi and later at the remarkable COCONUT LAGOON in Kumarakom. Both iconic Hotels and restaurants of repute for the quality and consistency of food offered at their restaurants. Coconut Lagoon where Chef Nandu headed the kitchen moulded him to cater to international clientele from all over the world coming in to experience the magic of the backwaters of Kerala and Kerala itself as a unique destination.
From his early Catering Technology days at Adayar, Chennai and training at the famed TAJ MAHAL INTERCONTINENTAL HOTEL, Mumbai, Chef Nandu was back again at the Welcome Group’s ADAYAR PARK INN, Chennai.
Later he headed the setting up of the various F&B outlets of the ABAD PLAZA group, Kochi as its Corporate Chef.
And then with the Quilon Beach hotels, Chef Nandu created a redefined art of culinary expertise. His clientele were Doctors, Cashew businessmen and of course celebrities from the tinsel world, the cloyed connoisseurs had a different feel with his nouvelle cuisine.
He still loves to cook and share his valuable experience of the world of food with The Daily Brunch and its readers in our series on SUPER CHEFS.