December 19, 2016

Inji Kuzhambu / Tangy Ginger Gravy

Few years ago, I went through the recipe of making Inji / Ginger Kuzhambu in a magazine and made it. We all just loved it very much and from then I started making it regularly at least twice a month.Since it is made using ginger, pepper and cumin ,  very good for digestion too.   It is thick like a gravy with fine aroma and spiciness and  it suits not only  rice, but also  Pongal and Upma. Just like vatha kuzhambu it can be kept for two days...

  • Pre time: 10 mins
  • Cooking time: 20 mins
  • Serves: 4

Ingredients for making Inji Kuzhambu / Tangy Ginger Gravy:

  • Tamrind a big lemon size. (Soak and take 4 cups of juice)
  • Salt to taste
  • Jaggery a gooseberry size
  • Oil 3 table spoons
  • Mustard seeds, a red chilly and curry leaves for seasoning

For Kuzhambu paste:
  • Ginger 50gms (wash well, peel  and cut into pieces)
  • Sambhar powder 2 tea spoons
  • Pepper 1 tea spoon
  • Cummin seeds / Jeeragam 1/2 tea spoon
  • Small onions / Shallots  10
  • Raw rice 1 teaspoon

Grind all the above items to fine paste with water and keep aside.

How to make Inji Kuzhambu / Tangy Ginger Gravy?

  • Heat the kadaai with oil.
  • Add mustard seeds.
  • 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, jaggery and allow it to boil till the gravy thickens.
  • It serves four persons.