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February 29, 2012

Inji Kuzhambu Recipe For Rice / Ginger Gravy

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I learnt this from my MIL. Lots of ginger were lying in my fridge for long time and i was thinking how to use it. I usually make ginger pachadi . But this time i wanted to try something new and different like a gravy kind. Then my MIl told me about this kuzhambu which tastes similar to vathakuzhambu but with ginger flavor. Ginger lovers would sure love this..It was tasting great when mixed with plain rice topped by sesame oil..With papad as side, u can have a plateful of rice..Winking smileIt serves as a best side dish for curd rice and dal rice too.

INJI KUZHAMBU

INGREDIENTS
  • Ginger paste- Gooseberry sized ball
  • Tamarind- Lime sized ball
  • Sambhar powder – 1 –1.5 tsp  (Heaped) (i used 1 tsp heaped)
  • Salt –As required
To temper
  • Oil – 2 tbsp
  • Methi seeds – 1/2 tsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/2 tsp
  • Jeera – 1 tsp
  • Toor dal –1 /2 tsp
  • Small onion – 5 nos (chopped finely)
  • Garlic cloves – 5 nos (-do)
  • Curry leaves – few (-do-)
METHOD
  • Soak tamarind in hot water for few minutes and take the extract.
  • Grind the ginger pieces to get the gooseberry sized ball by adding little water.
  • Add the ginger paste to the tamarind extract . Add sambhar powder, salt and required water.
  • In a kadai , temper all the ingredients in the same order.Then add the tamarind extract mixture.
  • Allow it to roll boil for few minutes. Boil till the oil separates. Add liitle jaggery for taste.
  • The gravy thickens . Add water if necessary.Switch off the flame..
Enjoy mixing with plain rice adding ghee / sesame oil..
NOTE:
  1. It tastes the best from next day. Its shelf life is around 10 days when kept in fridge.
  2. Can be taken for travel too..
  3. The amount of ginger paste and tamarind paste should be equal. If needed quantity of tamarind paste can be increased . All the tastes gets blended the next day .So make the changes only next day.. (ie, adding salt ,Sambhar powder or tamarind extract)




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32 comments :

  1. This is very new to me. quite healthy recipe:)

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  2. A new one, looks simple and awesome..

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  3. thats a delicious kuzhambhu..I generally like the flavour of ginger in tamarind based kuzhambhu. Love this recipe.Bookmarked

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  4. I am a ginger addict and I am so gonna try this ginger gravy. Bookmarked.

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  5. healthy n delicious one..lovely curry..

    Join the Just "4" Fun event :)

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  6. Love ginger flavor,healthy and delicious curry

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  7. New to me..different one...healthy recipe

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  8. This is very new to me, it sounds so healthy and flavourful

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  9. Delicious n interesting curry...

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  10. Goo for digestion...havent tasted it but looks very flavourful

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  11. first time here ... glad to follow you ... very yummy inji kuzhambu ...
    visit my blog
    www.sriyafood.blogspot.com

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  12. I love ginger everything and make ginger kuzhambu too but it's a bit different. Love how yummy this looks.

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  13. I luv the inji flavour in chutney and kulambu...luks so delicious.

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  14. Sounds great for winter time, looks tasty!

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  15. Its definitely a healthy recipe and a new dish added to my list!

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  16. Lovely one to have on a cold winter day. Chitra regarding your question on the Sevai, I used the hand press sev maker to make ragi sevai.

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  17. thanks for your lovely sharing..

    our websites are 徵信社. and 台南室內設計.

    welcome to see us..

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  18. Yummy n healthy ginger gravy,looks so delicious.

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  19. Yummy Tangy and healthy Kuzhambu .

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  20. New recipe yet so tempting! Loving your blog header! :)

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  21. Colourful curry...looks tempting.

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  22. Another wonderful recipe from u and ur MIL...so nice Chitra. Absolutely healthy dish.

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  23. sounds new and healthy too and looking delicious..
    Maha

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  24. wow very good n new dish to me.. bookmarked..

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  25. Sounds appetizing! Wish I could taste it!

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  26. Here after a long time. The pulisadam looks lovely. I asked my Tambram husband whether they made this inji kuzhambu and his eyes lit up. Will make it sometime and let you know.

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