Inji (Ginger) has lots of medicinal benefits. In day to day cooking, we all use ginger in most of our dishes. Inji Kuzhambu is one of the healthy and tasty dish that goes well with hot steaming rice. Whenever I feel indigestion or down with cold or cough, I make this inji kuzhambu and it is really soothing. Serve this yummy kuzhambu with roasted papad or any kootu varieties.
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| Inji Kuzhambu Recipe | Ginger Kuzhambu Recipe |
Preparation and Yield:
| Preparation time | 5 mins |
| Cooking Time | 25 mins |
| Servings | 4 |
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| Inji Kuzhambu Recipe | Ginger Kuzhambu Recipe |
Ingredients:
| Tamarind | 1 lemon size |
| Ginger | 2 1 inch piece |
| Urdal | 2 teaspoon |
| Whole Black Pepper | 2 teaspoon |
| Salt | To taste |
| Turmeric Powder | 1/2 teaspoon |
| Grated Jaggery | 1 teaspoon |
| Gingelly Oil | 1 teaspoon |
| Mustard Seeds | 1 teaspoon |
| Red Chilli | 1 |
| Curry Leaves | few |
| Gingelly Oil | 1 teaspoon |
Method:
- Soak the tamarind in water and extract the juice
- Heat oil pan, add uriddal, pepper and curry leaves and fry them till the dal turn golden brown color. Clean and peel the ginger and add it to the mixer along with the fried ingredients
- Grind all the ingredients in the mixer to a fine paste. Heat a pan and add the tamarind juice along with turmeric and salt and allow it to boil.
- When the raw smell of the tamarind goes off, add ground ginger paste and keep the flame low and allow the kuzhambu to cook and boil nicely. When the kuzhambu is cooked nicely, add grated jaggery and mix well and remove the kuzhambu from flame. Heat oil in another pan. When the oil is hot, add mustard seeds, When the mustard seeds starts to sputter, channa dal and fry till the dal turns golden brown color. Add broken red chilli and curry leaves and saute for 10 seconds.
- Add the seasoned ingredients to the kuzhambu and mix well
- Serve the yummy Inji Kuzhambu with hot steaming rice and enjoy the taste!
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| Inji Kuzhambu Recipe | Ginger Kuzhambu Recipe |