Inji (Ginger) has lots of medicinal benefits. In day to day cooking, we all use ginger in most of our dishes. Inji Kuzhambu is one of the healthy and tasty dish that goes well with hot steaming rice. Whenever I feel indigestion or down with cold or cough, I make this inji kuzhambu and it is really soothing. Serve this yummy kuzhambu with roasted papad or any kootu varieties.
If you like this Inji Kuzhambu, then you can also try other Traditional Kuzhambu recipes as well
- Milagu Kuzhambu - Milagu Kuzhambu is one of the traditional kuzhambu made using Black Pepper and other few ingredients.
- Curry Leaves Kuzhambu | Karuveppilai Kuzhambu - Karuveppilai (Curry Leaves) is an integeral part of Indian Kitchen. Needless to say, it has lot of medicinal values.
- Vendhaya Kuzhambu Recipe - Vendaya kuzhambu is a conventional kuzhambu most of us make often. A very simple Kuzhambu rich in fenugreek flavor. A perfect kuzhambu to be served with hot steaming rice along with a teaspoon of sesame oil.
Recipe card to make Inji Kuzhambu
Inji Kuzhambu | Ginger Kuzhambu
Equipments Needed
- Mixer Grinder
Servings: 4 people
Calories: 72kcal
Inji Kuzhambu is a spicy and tasty kuzhambu made by cooking fresh gingner cooked in the tamarind based gravy. It's easy and very quick to make.
Print Recipe
Ingredients
- 1 small lemon size Tamarind
- 4 tablespoon Ginger finely chopped
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Grated Jaggery
For Grinding
- 1 teaspoon Gingelly Oil
- 2 teaspoon Urad Dal
- 2 teaspoon Whole black pepper
For Tempering
- 1 teaspoon Gingelly Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Split Bengal Gram (Channa Dal / Kadalaparuppu)
- few Curry leaves
- 1 nos Red Chili
Instructions
- Soak the tamarind in water and extract the juice
- Heat oil pan, add urad dal, black pepper and curry leaves and fry them till the dal turn golden brown color. Clean, peel and chop the ginger and add it to the mixer along with the fried ingredients
- Grind all the ingredients in the mixer to a fine paste. Heat a pan and add the tamarind juice along with turmeric and salt and allow it to boil.
- When the raw smell of the tamarind goes off, add ground ginger paste and keep the flame low and allow the kuzhambu to cook and boil nicely.
- When the kuzhambu is cooked nicely, add grated jaggery and mix well and remove the kuzhambu from flame.
- Heat oil in another pan. When the oil is hot, add mustard seeds, When the mustard seeds starts to sputter, channa dal and fry till the dal turns golden brown color. Add broken red chilli and curry leaves and saute for 10 seconds.
- Add the seasoned ingredients to the kuzhambu and mix well
Nutritional Info
Nutrition Facts
Inji Kuzhambu | Ginger Kuzhambu
Amount Per Serving (1 cup)
Calories 72
Calories from Fat 90
% Daily Value*
Fat 10g15%
Sodium 2mg0%
Potassium 4mg0%
Carbohydrates 95g32%
* Percent Daily Values are based on a 2000 calorie diet.
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Method to make Inji Kuzhambu with step by step pictures :
- Soak the tamarind in water and extract the juice
- Heat oil pan, add uriddal, pepper and curry leaves and fry them till the dal turn golden brown color. Clean and peel the ginger and add it to the mixer along with the fried ingredients
- Grind all the ingredients in the mixer to a fine paste. Heat a pan and add the tamarind juice along with turmeric and salt and allow it to boil.
- When the raw smell of the tamarind goes off, add ground ginger paste and keep the flame low and allow the kuzhambu to cook and boil nicely. When the kuzhambu is cooked nicely, add grated jaggery and mix well and remove the kuzhambu from flame. Heat oil in another pan. When the oil is hot, add mustard seeds, When the mustard seeds starts to sputter, channa dal and fry till the dal turns golden brown color. Add broken red chilli and curry leaves and saute for 10 seconds.
- Add the seasoned ingredients to the kuzhambu and mix well
- Serve the yummy Inji Kuzhambu with hot steaming rice and enjoy the taste!
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| Inji Kuzhambu Recipe | Ginger Kuzhambu Recipe |
