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 the day we return back home from vacation 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.