Inji Kuzhambu / Ginger Curry – Version 2

Inji Kuzhambu / Ginger Curry – Version 2

Araithuvitta Injji Puli Kuzhambu:

Inji Kara kuzhambu – Version 1.


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
Turmeric powder 1/4 spoon
Chili powder 1 spoon

For Tempering:

Sesame oil few spoons
Mustard seeds
Cumin seeds
Dry red chilies
Chana-urid dal
Curry leaves.


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.


6 Responses so far.

  1. S.Menaga says:

    அருமையான குழம்பு…அம்மா சிலமாறுதலோடு செய்வாங்க.ரொம்ப பிடிக்கும்.

  2. 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

  3. Flavorful looking curry. healthy one too dear…

  4. Plateful says:

    If ginger’s the star, I’m in :) Looks and sounds like a finger-licking flavor!

  5. 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…:)

  6. Yum Malar, how are you dear? not very active I see, hope all is well :)

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