Inji kuzhambu recipe

Ingredients

• 1/3 cup Ginger (50 grams)
• 1/4 cup Small onion
• 1 tbsp Tamarind (Small lemon size)
• 1/2 cup Coconut
• 1 Tomato
• 1/2 tsp Jaggery
• 1/4 tsp Turmeric
• Salt
• 3 tbsp Sesame oil
• 1/2 tsp Mustard
• 1/4 tsp Fenugreek seeds (Vendhayam)
• 1 tsp Toor dal (Thuvaram paruppu)
• 1/2 tsp Urad dal (Ulutham paruppu)
• 1 tsp Cumin seeds
• 1 Red chilli
• 3 Green chilli
• 1 sprig Curry leaves

Instructions

1. 1

   --- Tamarind extract ---

2. 2

   Soak the tamarind in hot water firstly for minimum 30 mins. I break the tamarind roughly in hot water after eyeballing lemon size. This makes it easy to get soaked.

3. 3

   After 30 minutes, mash it thoroughly with hands and extract the pulp. I used 1 cup water in total. The tamarind should have only fiber, so you have to be thorough at extracting pulp.

4. 4

   Strain with hands to eliminate unwanted flakes in it as well as discard the sandy remains in bottom when you strain.

5. 5

   --- Grinding part ---

6. 6

   Moving on to grinding part. Place coconut and chopped ginger in a mixie and grind it with 1/4 cup water.

7. 7

   Grind to a paste.

8. 8

   --- Ginger kuzhambu preparation ---

9. 9

   Heat a kadai or pan ( I used my kalchatti) to begin with. Add sesame oil and let it become hot. Add all the tempering items one by one.

10. 10

    Now add peeled small onions to it.

11. 11

    Cook furthermore until soft in medium flame.

12. 12

    Next in goes roughly chopped tomato.

13. 13

    Continue cooking for a minute or until it is soft.

14. 14

    --- Prepare gravy ---

15. 15

    After that pour in the extracted tamarind juice. Add one more cup water.

16. 16

    Bring to boil. Simmer for 2 mins until the raw smell goes away.

17. 17

    Add the ground paste and adjust water if needed (upto 1/2 cup).

18. 18

    In goes turmeric, salt, jaggery and mix well.

19. 19

    Simmer for 10 mins or until the inji kuzhambu turns thick.

20. 20

    Switch off flame.