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ginger kuzhambu /inji kulambu recipe for rice

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.
    ginger kuzhambu /inji kulambu recipe for rice

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.