Ginger has many medicinal properties and is most commonly known for its effectiveness as a digestive aid. Inji curry is an inevitable part of the Kerala sadhya and is made from ginger, green chilies, tamarind and jaggery which lends it a hot, sour and sweet taste. I have heard that it is included in a sadhya in order to help aid digestion of the heavy feast. There is also a saying in Kerala that inji curry is equivalent to having a 101 curries. It is also known as puli inji in the northern part of Kerala and has many regional variations.