May 29, 2014

Inji (Ginger) Kuzhambu

Ingredients:

Ginger 50gms, Sambhar powder 2 tea spoons, pepper 1 tea spoon, cummin seeds 1/2 tea spoon, Small onions 10, raw rice 1 teaspoon, jageery little and Tamrind a big lemon size.

Preparation:

Wash the ginger, peel the skin and cut it into pieces. Add all other ingredients given with the ginger except Tamarind and grind it to a fine paste adding little water.

Heat the kadaai. Add 1 tb spoon gingelly oil. Add mustard seeds and fenu greek (Venthayam). After they splutter add turmeric powder and curry leaves. Now add the tamarind juice and salt. When the tamarind juice boils and the raw smell goes add the paste and allow it to boil till the gravy thickens. It serves four persons.



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