ginger kuzhambu /inji kulambu recipe for rice

This mighty rhizome is intensely popular for its curative benefits. Both flavour and pungency of ginger is solely unique with versatile culinary uses. Iam a great fan of ginger tea the gingery tint with every sip is just divine. Most of the time we would make poodu kuzhambu but this time its ginger kuzhambu. Its not only tasty its very easy dish to make. You don’t need any onions or garlic its a straight forward dish without much hassle. The best side dish to have with this inji kuzhambu is a

simple pappad. I always have an habit to add a bit of jaggery to all the tamarind based dishes to bring down the tartness and for balance. Many people do not like adding jaggery in their rasam or kulambu.You can very well skip and do but for me its not at all possible. If you need more gingery hit in your kuzhambu even after adding the ground ginger you can add some grated ginger at the end for more flavour.Add dry red chillies according to your spice level. This ginger kuzhambu is an excellent dish to make its simple and delicious.

ginger kuzhambu /inji kulambu recipe for rice

INGREDIENTS:

Inji /Ginger – 50 gm(skin peeled and chopped)
Tamarind/puli – lemon sized(soak and take extract)
Gingelly oil/nallenai – 3 tbsp
Dried red chillies/varamilaga – 6-7 or as needed
Salt as needed
Asafoeitda/hing – 1 tsp
Cumin/seeragam – 1 tsp
Kadugu/mustard – 1 tsp
Jaggery/vellam – a piece
Some curry leaves
Turmeric powder/manjal – 1/2 tsp

METHOD:

1.Grind dried red chillies, needed salt for the gravy, chopped ginger, cumin to a fine paste by adding water and keep ready.

2. Keep a kadai with oil add mustard to splutter then add hing with some curry leaves.
3. Next add the paste stir well.

4. Now add tamarind extract and some water if needed.
5. Check for salt if needed add it with some turmeric powder.
6. Add some jaggery.

7. When done all the oil oozes out.
8. Ready to be had with hot rice and appalam.

Some more kulambu varieties here:

valaipoo kulambu recipe /saiva meen kuzhambu

poondu kuzhambu south indian recipe /garlic small onion kulambu

mushroom gravy for chapathi south indian style/kuzhambu/kulambu

vendakkai gravy /lady’s finger puli kulambu (kuzhambu) with coconut

ginger kuzhambu /inji kulambu recipe for rice

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Ingredients

  

• Inji /Ginger - 50 gm(skin peeled and chopped)
• Tamarind/puli - lemon sized(soak and take extract)
• Gingelly oil/nallenai - 3 tbsp
• Dried red chillies/varamilaga - 6-7 or as needed
• Salt as needed
• Asafoeitda/hing - 1 tsp
• Cumin/seeragam - 1 tsp
• Kadugu/mustard - 1 tsp
• Jaggery/vellam - a piece
• Some curry leaves
• Turmeric powder/manjal - 1/2 tsp

Instructions

 

• Grind dried red chillies, needed salt for the gravy, chopped ginger, cumin to a fine paste by adding water and keep ready.

  Keep a kadai with oil and add mustard to splutter then add hing with some curry leaves.

  Then add the paste stir well.

  Then add tamarind extract and some water if needed.

  Check for salt if needed add it with some turmeric powder.

  Add some jaggery.

  It should be done when all the oil oozes out.

  Ready to be had with hot rice and appalam.
  

Notes

To cut the tartness I usually add jaggery it brings balance to this kulambu.
Some grated ginger can be added at the end to bring gingery flavour but its optional.
Gingelly oil is best suited for making this gravy.