Inji / Ginger Kuzhambu

Recipe Categories: Indian, Medicinal

Ginger has lot of medicinal values.  From that comes a unique Kuzhambu, which is tasty, simple and at the same time helps in indigestion issues.

Ginger Kuzhambu

SERVING SIZE – 2

INGREDIENTS:

  • Gingelly oil – 3 to 4 tbsp
  • Mustered seeds – ½ tsp
  • Curry leaves – 1 sprig
  • Hing – ¼ tsp
  • Tamarind Extract – 1 to 1 ½ cup
  • Turmeric Powder – ½ tsp
  • Salt – to taste

TO GRIND:

  • Ginger – 2 to 2.5 inch piece
  • Red Chili – 2 nos or (to taste)

PREPARATION:

  • Take a kadai and add oil. When its hot, add mustered seeds. After it splutters, add the curry leaves and hing. Stir it.  Add the Tamarind extract, turmeric powder and  salt and mix it well.
  • Let it boil until the raw smell is gone. Let it cooks for 10 – 15 minutes.
  • Take the ginger, peal the skin and wash. Cut it into pieces. Grind it with red chilies and little water using the mixie.
  • Pour the grind product in to the boiling tamarind water. Let it cook for 5 to 10 minutes. Then switch of the stove.
  • Serve it hot with rice and papad. Enjoy a healthy food.

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