Inji kuzhambu is a spicy and tasty South Indian gravy item prepared by cooking fresh ginger in a tamarind-based gravy. Learn how to make this delicious ginger gravy with onion and coconut.

For any tamarind-based gravy, I always add a little bit of coconut at last. Because this coconut gives a nice balance to the deep sourness from the tamarind.

First of all, there is no detailed sauteing and grinding involves in this recipe. Instead, I grind everything raw and cook in tamarind water. This is my mom’s recipe and it goes well with steamed rice or rice dosa.

Furthermore, this Inji kuzhambu is a kind of medicinal gravy because of the excellent health properties ginger holds. The unique fragrance and flavor of ginger come from its natural oils, mainly gingerol.

Few health notes on Ginger(inji):

Courtesy: https://www.healthline.com/nutrition/11-proven-benefits-of-ginger

• First of all, ginger is a popular spice. It is high in gingerol, a substance with powerful anti-inflammatory and antioxidant properties.
• 1-1.5 grams of ginger can help prevent various types of nausea. This applies to seasickness, chemotherapy-related nausea, nausea after surgery and morning sickness.
• Furthermore, ginger appears to be effective at reducing muscle pain and soreness.
• In addition, ginger has been shown to lower blood sugar levels. Also, improves various heart disease risk factors in patients with type 2 diabetes.
• Moreover, ginger is very effective against menstrual pain when taken at the beginning of the menstrual period.
• Finally, ginger can lead to significant reductions in LDL cholesterol and blood triglyceride levels.
• Last but not least, several studies suggest that ginger can protect against age-related damage to the brain. It can also improve brain function in elderly women.
• Coming to this ginger gravy, this holds a strong pungent flavor and taste from cooked ginger. And this unique taste is well complimented by tamarind and coconut.

Inji kuzhambu | Ginger gravy | How to make inji kulambu

You may like these traditional Tamil Nadu cuisine gravies:

Suraikkai thattaipayaru gravy

Poosanikai poricha kootu

Brinjal rajma gravy

Keerai masiyal

Chow chow kootu

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Inji kuzhambu | Ginger gravy | How to make inji kulambu

Sangskitchen

Inji kuzhambu is a spicy and tasty South Indian gravy item prepared by cooking fresh ginger in a tamarind based gravy.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Side Dish

Cuisine South Indian

Servings 4

Calories 180 kcal

Ingredients

  

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Ingredients:

To grind:

• ½ cup grated coconut
• ¼ cup ginger pieces
• 8 shallots/1 big onion

Other ingredients:

• 2 tbsp. gingelly oil
• 1 tsp mustard seeds
• 1 tsp urad dal
• ¾ tsp fenugreek seeds
• 1 tomato
• Few curry leaves
• 1 big lemon size tamarind
• ½ tsp turmeric powder
• 2 tsp sambar powder
• 1 ¼ tsp salt as per taste

Instructions

 

Preparation:

• Peel and cut shallots.
• Wash, peel the skin of the ginger and chop into small pieces.
• Grate fresh coconut and keep it ready.
• Soak tamarind in 2 cups of warm water for 15 minutes and extract juice. Keep aside.

Recipe to make inji kulambu:

• Firstly, grind onions, ginger pieces and coconut into a smooth paste and keep aside. No need for sauteing, just grind raw.
• Heat gingelly oil in a cooking pan/skillet.
• Season with mustard seeds, urad dal and fenugreek seeds.
• Let the dal and seeds brown slightly.
• Add chopped tomatoes and saute well until they become soft.
• Also, add some fresh curry leaves.
• Now pour the tamarind extracted water.
• Cook this tamarind water completely for at least five minutes in high flame to remove its raw smell.
• Put some turmeric powder and sambar powder as per taste. I use two full teaspoons or 1 tbsp of it as I like a bit spicy. You can adjust accordingly.
• Add the ground coconut, onion and ginger masala paste.
• Mix the paste well with the tamarind-based gravy.
• Add required salt, cover and let the gravy cook for five more minutes until oil separates on the top layer.
• In few minutes ginger and onions are well cooked and blended with the gravy.
• Switch off and serve with hot rice and papad.
• Cabbage stir fry (poriyal/thoran) or Potato podimas or Beetroot stir-fry are best matches with this tasty medicinal inji kuzhambu.

Video

Notes

Tips: 1) For making ginger gravy, preferably use fresh ginger which still has the moisture in it's skin. The dried ones are not good for gravy and give fiber strands in between the bites. 2) Moreover, use gingelly oil for better taste and health. I always use gingelly oil for all tamarind based gravies. 3) Furthermore, do not avoid the addition of fenugreek seeds.

Nutrition

Calories: 180kcal

Keyword Ginger curry, Ginger gravy, Ginger gravy with coconut, Ginger kulambu, How to make inji kulambu, Inji kulambu recipe, Inji kulambu seivadhu eppadi, Inji kuzhambu, Inji kuzhambu seivadhu eppadi, South Indian gravies for rice

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Preparation:

• Peel and cut shallots.
• Wash, peel the skin of the ginger and chop it into small pieces.
• Grate fresh coconut and keep it ready.
• Soak tamarind in 2 cups of warm water for 15 minutes and extract the juice. Keep aside.

Recipe to make inji kulambu:

• Firstly, grind onions, ginger pieces and coconut into a smooth paste and keep aside. No need for sauteing, just grind raw.

• Heat gingelly oil in a cooking pan/skillet.
• Season with mustard seeds, urad dal and fenugreek seeds.

• Let the dal and seeds brown slightly.
• Add chopped tomatoes and saute well until they become soft. Also, add some fresh curry leaves.

• Now pour the tamarind extracted water.

• Cook this tamarind water completely for at least five minutes in high flame to remove its raw smell.
• Put some turmeric powder and sambar powder as per taste. I use two full teaspoons or 1 tbsp of it as I like it a bit spicy. You can adjust accordingly.

• Add the ground coconut, onion and ginger masala paste.

• Mix the paste well with the tamarind-based gravy.
• Add required salt, cover and let the gravy cook for five more minutes until oil separates on the top layer.

• In few minutes ginger and onions are well cooked and blended with the gravy.
• Switch off and serve with hot rice and papad. After switching off, let the gravy rest few hours for the tamarind to infuse well and release oil on the top layer.

• Potato podimas or Beetroot stir-fry are the best matches for this tasty medicinal inji kuzhambu.

Tips:

1) First of all, use fresh ginger to make this gravy, which still has moisture in its skin. The dried ones are not good for gravy and give fiber strands in between the bites.

2) Moreover, use gingelly oil for better taste and health. I always use gingelly oil for all tamarind-based gravies.

3) Furthermore, do not avoid the addition of fenugreek seeds.