These days its Onam fever all around Kerala. Bright colors, Kerala Sarees, flowers, music, lighting, sales are the sights you see if you are here. Every office and schools have Onam programs like tug of war, flower rangoli (athapoo), competitions like lemon and spoon, putting bindi on a woman’s portrait blindfolded, ramp walk by men wearing saree, fashion show, etc.
So basically if you are in Kerala around Onam you can see lots of celebrations all around. Women clad in Kerala saree (set saree) and shops having variety of flowers and lighting decorations, sales going on everywhere are the scenes you can view around town.
The lunch on Onam is known as Sadya. There are many items in the sadya and with proper placement for each dish. Ingi curry or ginger curry is onam special dish. Although named as curry it is not as lavishly poured over hot rice. Rather it is placed in small amount like achar or pickle. It is fragrant and with the authentic taste of ginger tingling your taste buds. This dish celebrates ginger. Do have it in your Onam Sadya.
Ginger -100 gm
Coriander Powder – 3 tsp
Chilly Powder – 2 tsp
Fenugreek Powder – 1/2 tsp
Tamarind – Small lemon size soaked in 1 or 2 tblspn water
Sugar – 1 tsp (optional)
Mustard – 1 tsp
Curry Leaves – 1 stem
Oil – 2 tblspn (preferably coconut)
Salt to taste
- Grate and clean ginger. Cut in round pieces.
- Fry ginger pieces till they are nicely roasted and brown.
- Take them out and in a blender blend them coarsely using around 1/2 cup water.
- In the remaining oil, splutter some mustard seeds.
- Add curry leaves.
- Add the blended ginger, tamarind, chilly powder, coriander powder, sugar and salt and mix well.
- Let it boil.
- Add fenugreek powder. Once it is thick switch off the flame.
- Let it cool down and store it in a air tight container.
TIP: The excess oil once cooled down can be discarded.
Enjoy this dish for up to a week. As it stays intact for a week in fridge.