SIDE DISH · Uncategorized

INJI KUZHAMBU | GINGER GRAVY

Ginger is well known for its medicinal properties. It aids in digestion and relieves cold and cough. Ginger is added in many recipes like rasam, tea and rice. This kuzhambu is tamarind based and gives unique flavor of ginger, dal and curry leaves. This goes well with rice. Do try this healthy recipe and give your feedback. I saw this recipe in subbus kitchen.

IMG_0051

Here is the video recipe of ginger kulambu.

INGREDIENTS:

  • Tamarind – lemon size
  • Jaggery – 1 tsp
  • Turmeric powder – 1/4 tsp
  • Asafoetida – 1 tsp
  • Mustard seeds – 1/2 tsp
  • Cumin seeds – 1 tsp
  • Oil – 2 tsp

FOR GRINDING:

  • Ginger – 2 pieces of 1″ each
  • Urad dal – 2 tsp
  • Channa dal – 2 tsp
  • Pepper – 2 tsp
  • Curry leaves – 1 tsp

METHOD:

1. Soak tamarind in water and extract the juice.

2. Heat one tsp of oil in pan, add the ingredients under “for grinding” until it turns color.

3. Transfer it to mixer and add chopped ginger pieces. Grind into paste adding little water.

Screenshot_20160817-104557 Screenshot_20160817-104604 Screenshot_20160817-104632

4. Heat oil in kadai, add mustard and cumin seeds. When they splutter add the tamarind juice and bring to boil.

Screenshot_20160817-104641 Screenshot_20160817-104654 Screenshot_20160817-104703

5. Then add turmeric powder, salt and the grounded paste to it. Stir well and boil for few minutes until it becomes little thick.

6. Add jaggery, mix well and remove from flame.

Screenshot_20160817-104733 Screenshot_20160817-104748 Screenshot_20160817-104800

7. Garnish with coriander leaves.

IMG_0042

 

One thought on “INJI KUZHAMBU | GINGER GRAVY

Leave a Reply

Your email address will not be published. Required fields are marked *