December 19, 2015

Inji Venthasar (Tangy Ginger Gravy)


Venthasar is the most favourite recipe of my family and everybody is addicted to its taste especially when made by my mother in law. It is sought mostly on rainy nights with hot steamed rice and Pappads. Venthasar is a popular kuzhambu variety of Tamil Brahmin families in Kanyakumari and Tirunelveli districts of Tamilnadu in South India. It is made either with shallots or ginger. Today I am giving the recipe of Ginger base gravy...


Pre time: 05 mins
Cooking time: 15 mins
Serves: 4

Ingredients needed for Inji Venthasar (Tangy Ginger Gravy):

A small lemon size tamarind
Ginger washed and peeled 50 gms
Gingelly oil 2 tb spoons
Mustard seeds 1/2 tea spoon
Fenugreek seeds 1 tea spoon
Chana dal (Bengal gram)  2 tea spoons
Red chillies 2
Turmeric powder 1/4 teaspoon
Red chilli powder 1 tea spoon
Hing powder 1/4 tea spoon
Jagerry a small gooseberry size
Curry leaves



How to make Inji Venthasar (Tangy Ginger Gravy)?


Soak tamarind in water and extract 600 ml of juice from it.
With the help of a hammer or hand pound stone just crush the ginger and keep aside.
Heat a pan with oil.
Do the seasoning with mustard, fenugreek, red chillies and chana dal.
Once the mustard splutters and the seeds become golden brown add the hing powder , curry leaves and pour the tamarind juice into it.
Add the turmeric powder, jagerry and required salt.

















Once they start boiling well add the crushed ginger and the red chilli powder.
Let it to boil till it becomes one third in quantity.
Garnish with curry leaves.
Mix with hot steaming rice and enjoy this delicious food.




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5 Comments
Comments
  1. Too Good and easy to prepare. Thanks for uploading this recipe

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  2. Ola,
    Who said that cooking is a chore? It’s the way to fancy every inch of our very-own self!

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  3. It's yummy . I liked very much

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