INJI KUZHAMBU FOR RICE/GINGER GRAVY

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 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 accompaniment u can have a plateful of rice..It serves as a best accompaniment for curd rice and dal rice too.

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)

KITCHEN CLINIC

Ginger: Ginger is a perennial plant, distinguished by the white and yellowish-greenish flowers it produces, as well as its thick and long twisting rhizoid (stem). The ginger plant is known to have originated in China, however it has since then been cultivated in many other countries, including: India, South West Asia, West Africa and the Caribbean. The plant is famous for its concentrated, spicy aroma, which can be attributed to the fact that it is composed of up to 3% natural essential oils. The rhizoid is the part of the plant which is generally sold and used today. It has been made widely available for eating and for the use of flavoring foods. It is also ground up and processed into all sorts of powders, tinctures, crystals, tonics and flavorings and then marketed in health food stores. Below I have listed the top 10 health benefits attributed to this multi functional root: Ginger has carminative properties (anti spasmic) and can be used to calm in upset stomach, providing relief for the relief of bloating and gas. The intake of ginger helps stimulate the secretion of mucus, quieting your cough and soothing any scratchiness In your throat. Ginger has been proven (in multiple studies) to treat feelings of nausea, particularly in the form of seasickness, morning sickness, motion sickness and as a side effect of chemotherapy. Ginger contains anti viral, anti toxic, and anti fungal properties, and is used for the prevention of and treatment against the common cold. Ginger acts as an antihistamine and aids in the treatment of allergies. Ginger displays anti inflammatory properties and can be used to treat rheumatoid arthritis, osteoarthritis, and various other muscular disorders. The chemical components of the root are instrumental in inhibiting the biosynthesis of prostaglandins which are responsible for causing inflammation. Thus the root has proven to be a highly effective form of treatment, in some cases, even more so than the NSAID's that are traditionally prescribed. Ginger contains special enzymes responsible for catalyzing the proteins in your food, thus aiding in digestion and the prevention of cramps. The ancient Greeks used to eat ginger after a large meal in order to ease the digestion process. Due to its promotion of mucus secretion, ginger protects against the development of ulcers, unwanted holes in the lining of your stomach. Ginger has proven to help lower your cholesterol levels and prevent the formation of blood clots. Ginger is often used to settle an upset stomach or treat severe stomach ailments such as dyspepsia or colic. It is frequently used today in developing countries to treat diarrhea.

 

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