Inji/Ginger Curry (Inji Theeyal/ Ginger Curry with Roasted Coconut Ground Paste)

Inji/Ginger Curry (Inji Theeyal/ Ginger Curry with Roasted Coconut Ground Paste) is a flavorsome dish from Kerala with the combination of spicy, sweet, sour and salty taste. It has an important role in Kerala Onam/Vishu Sadya menu. Inji/Ginger has many medicinal values; especially it aids digestion. So Malayalees/Keralites choose inji curry as a spicy side dish (thodu curry) for sumptuous Sadya meal (Sadya is a variety of vegetarian dishes traditionally served on a banana leaf in Kerala, India.) for smooth digestion. We can cook inji/ginger curry with coconut and without coconut. Here I am sharing with you Kerala ginger curry recipe with roasted coconut ground paste. In Kerala it is also known as Inji/Ginger Theeyal. It goes well with hot boiled rice as well as hot porridge. Hope you all like this Kerala traditional Ginger/Curry recipe with my step by step cooking pictures.

Recipe Type:
Kerala/ Veg Side Dish / Onam/Vishu Sadya Spicy Side Dish
Cooking and Preparation Time :
40 to 50 Minutes
Serve to :
8 to 10 people

Ingredients For Roast Coconut

  • Grated Coconut
  • 1 Cup
  • Curry Leaves,
  • 1 Sprig (to roast)
  • Chilli(Kashmiri)Powder
  • 1 Teaspoon(to roast)
  • Coriander Powder
  • 1 Tablespoon(to roast)
  • Fenugreek (Uluva)Powder
  • ¼ Teaspoon (To roast)
  • Mustard(kaduk)
  • ½ Teaspoon
  • Coconut Oil
  • 4 Tablespoon(Adjust)
  • Ginger/Inji (I Used Fat Root)
  • 1 Cup(Skinned,sliced roundly&Thinly)
  • Shallots(Kochu Ulli)
  • ¼ Cup( Sliced Thinly)
  • Green Chili
  • 1 to 2 (chopped)
  •  Chilli(Kashmiri)Powder
  • 1 Teaspoon
  • Turmeric Powder
  • ½ Teaspoon
  • Dry Red Chili
  • 2 to 3 (Cut into small)
  • Curry Leaves
  • 4 to 5 Leaves
  • Tamarind
  • 1 gooseberry size(Soak&squeeze 1cup water)
  • Jaggery(sharkkara)/Sugar
  • 1 tablespoon
  • Salt
  • To Taste


How to make Inji/Ginger Curry (Inji Theeyal/ Ginger Curry with Roasted Coconut Ground Paste) With Step by Step detailed Method Pictures.

1. Dry roast grated coconut and curry leaves until brown.
2. Lower the flame, add 1teaspoon chilli powder, 1 tablespoon Coriander powder and ¼teaspoon fenugreek powder. Mix and sauté 1 minute. Keep aside for cool.

3. Transfer it into a grinder (small jar)
4. Grind without water and make a smooth form. keep aside.

5. In the same pan, heat coconut oil. Add sliced ginger, onion and green chilli.
6. Saute/fry until golden brown.

7. Strain it from oil and transfer it into a grinder.
8. Grind and make a smooth form. keep aside.

9. In the remaining oil, heat and pop mustard. Add red dry chili and curry leaves.
10. Add ground ginger paste, 1teaspoon chili powder and ½teaspoon turmeric powder. Saute and mix well.

11. Add ground roasted coconut ground paste, saute and mix well.
12. Pour strained tamarind juice/water (1cup) and extra 1cup water, mix well.

13. Add salt to taste and 1tablespoon jaggery powder.
14. Allow it to boil until it looks thickens or oil separates from curry.

15. Allow few minutes for cooling and setting purpose, keep it in an air-tight container in a refrigerator (For Few days). Reheat and serve with hot boiled rice or rice porridge.

16. Or spicy side dish (thodu Curry) For sadya.


For Kerala Sadya Payasam Recipe, Please click HERE.

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