Inji Kuzhambu / Ginger Curry – Version 2
- 24
- July
- 2011
Araithuvitta Injji Puli Kuzhambu:
Inji Kara kuzhambu – Version 1.
Ingredients:
To be Fried in little Oil & Wet-Ground to Paste:
Sesame oil few spoons
Coriander seeds 1 fistful
Dry red chilies 5-7
Ginger 100 grams
Garlic 10 cloves
Jaggery 1 small piece
For Curry:
Tamarind – lemon sized pulp – extract milk
Salt
Turmeric powder 1/4 spoon
Chili powder 1 spoon
For Tempering:
Sesame oil few spoons
Mustard seeds
Cumin seeds
Peppercorns
Dry red chilies
Chana-urid dal
Asafoetida
Curry leaves.
Method:
In a wide pot, boil all the ingredients mentioned above, except tempering spices.
Bring this concoction to a thick curry like consistency.
Temper spices separately and add the same to it.
Serve warm to go with plain steamed rice.
அருமையான குழம்பு…அம்மா சிலமாறுதலோடு செய்வாங்க.ரொம்ப பிடிக்கும்.
Dear malar
This recipe is so new for me, cant imagine some thing like this can be made…but again Malar is Malar.:-).I shall try it, I am quite familiar with this tempering, rest I will manage .
Have a great week ahead
Flavorful looking curry. healthy one too dear…
If ginger’s the star, I’m in
Looks and sounds like a finger-licking flavor!
a similar inji curry is made during onam right? i mean i have heard it is a must have during onam sadhyas….would love to try this version…:)
Yum Malar, how are you dear? not very active I see, hope all is well