- 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..
- It tastes the best from next day. Its shelf life is around 10 days when kept in fridge.
- Can be taken for travel too..
- 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)
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: