Inji kuzhambu | Ginger gravy | How to make inji kulambu
Inji kuzhambu is a spicy and tasty South Indian gravy item prepared by cooking fresh ginger in a tamarind based gravy.
Ingredients
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
Tried this recipe?Let us know how it was!