Inji Thairu – Kerala Ginger Curd Curry

Ginger is used in cooking all over the world, and in Kerala, ginger curd curry – inji thairu (ഇഞ്ചി തൈര്) – is served at every feast.

It takes ten minutes and cuts beautifully through a rich meal.

Tips from the Ruchippura kitchen

• Chop the ginger very finely – large pieces overpower the curd.
• Use fresh, mildly sour curd.
• Add the tempering just before serving so the mustard seeds stay crisp.

Lakshmidevi Nair

Inji Thairu (Kerala Ginger Curd Curry)

Inji thairu, the Kerala ginger curd curry served at every sadya – finely chopped ginger and green chilli in coconut-enriched curd, finished with a mustard seed tempering.

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Servings: 4 people

Course: Side Dish

Cuisine: Kerala

Ingredients Method

Ingredients

  

• 2 tbsp ginger very finely chopped
• 1 cup curd
• 1 tsp green chilli finely chopped
• 3 tbsp grated coconut
• salt to taste

For tempering

• 1 tsp vegetable oil
• 1/2 tsp mustard seeds
• 2 dried red chillies broken
• curry leaves a few

Method

 

1. Grind the coconut with a little water into a smooth paste.
2. Mix the coconut paste into the curd with the ginger, green chilli and salt.
3. Heat the oil in a kadai and add the mustard seeds.
4. When they crackle, add the red chillies and curry leaves.
5. Pour the tempering over the curd mixture and serve.