This Kuzhambu consists of fresh ginger pieces and coconut, along with other spices that are ground into a paste and simmered in tamarind juice. It is best served with hot steamed rice and a teaspoon of ghee.
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Inji (Ginger) Kuzhambu
6
servings20
minutes15
minutesThis Kuzhambu consists of fresh ginger pieces, coconut, and a blend of spices ground into a paste, all simmered in tamarind juice. It is best served with hot steamed rice and a teaspoon of ghee.
Ingredients
Fresh ginger chopped – 2 tablespoons
Coconut Gratings – 2 tablespoons
Tamarind – a small lemon size
Sambar Onion – 15 to 20
Garlic flakes – 10
Tomato – 1
Sambar Powder – 1 tablespoon
Turmeric Powder – 1/4 teaspoon
Jaggery – a small piece
Salt – 1 teaspoon or as per taste
- For seasoning:
Gingelly Oil – 2 to 3 tablespoons
Mustard – 1/2 teaspoon
Fenugreek seeds – 1/2 teaspoon
Red Chillies – 2
Curry Leaves – few
Directions
- Soak the tamarind in water and extract the juice by adding a cup of water.
- In a frying pan, heat a teaspoon of oil and sauté the ginger pieces until they emit a pleasant aroma. Add coconut gratings and fry for a few minutes. Then add sambar powder, mix well, and transfer to a plate to cool.
- Place all the fried ingredients into a mixer jar and grind them into a fine paste.
- In a thick-bottomed vessel, heat two to three tablespoons of oil and add mustard seeds. Once they start popping, add fenugreek seeds, red chilies, curry leaves, sambar onion, and garlic, and fry until the onions turn glossy.
- Add the tomato and fry until it is well mashed. Stir in turmeric powder and salt. Mix thoroughly.
- Pour in the tamarind juice, cover with a lid, and cook until it begins to boil and the raw smell disappears.
- Incorporate the ground paste and enough water to achieve a semi-liquid consistency for the Kuzhambu.
- Add a small piece of jaggery, cover with a lid, and cook until it boils vigorously.
- Serve hot with rice and a mild Kootu.
Recipe Video
Notes
- I have added onion and garlic in the seasoning. Instead, it can be fried along with ginger and coconut and ground to a paste and add to the Kuzhambu.
- Instead of adding sambar powder in the frying items, few red chillies, coriander seeds, pepper and cumin can be fried and make the paste.