Subbus Kitchen

menu icon
go to homepage
  • Home
  • Recipe Index
  • About Us
  • Contact Us

search icon
Homepage link
  • Home
  • Recipe Index
  • About Us
  • Contact Us

×
Home » Recipes » All Recipes

Inji Kuzhambu Recipe | Ginger Kuzhambu Recipe

Last Updated On: Nov 16, 2020 by Sowmya Venkatachalam

Jump to Recipe Print Recipe

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.

Table of Contents

Toggle
    • Recipe card to make Inji Kuzhambu
  • Inji Kuzhambu | Ginger Kuzhambu
        • Equipments Needed
    • Ingredients
      • For Grinding
      • For Tempering
    • Instructions 
    • Nutritional Info
    • Method to make Inji Kuzhambu with step by step pictures :

Recipe card to make Inji Kuzhambu

Inji Kuzhambu / Ginger Kuzhambu
Pin Recipe

Inji Kuzhambu | Ginger Kuzhambu

Course: Kuzhambu
Cuisine: Indian, South Indian, Tamil Brahmin, Tamil Nadu
Equipments Needed
  • Mixer Grinder
Prep Time: 5 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 25 minutes minutes
Servings: 4 people
Calories: 72kcal
Author: Sowmya Venkatachalam
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.
Tried this recipe?Mention @subbuskitchen or tag #subbuskitchen!
Subscribe to our YouTube ChannelSubscribe! to get Latest Subbuskitchen Video Recipes
Good PracticeAll the Images and videos are Copyright Protected. So please do not copy the content or images. If you want to use, please ask for it

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!
Inji Kuzhambu Recipe | Ginger Kuzhambu Recipe
Inji Kuzhambu Recipe | Ginger Kuzhambu Recipe
Love the Recipe? Share with Everyone
   37   
37
Shares

More All Recipes

  • A bowl of Dal Palak, a creamy and nutritious Indian lentil curry made with spinach, garnished with a flavorful ghee tempering of cumin seeds, red chilies, and garlic, served alongside rice and roti.
    Dal Palak
  • A bowl of rich, dark brown Vatha Kuzhambu Paste with a glossy texture, garnished with fried curry leaves and turkey berries, placed on a wooden surface alongside tamarind, red chilies, and spice ingredients.
    Vatha Kuzhambu Paste
  • A delicious bowl of Kadhi Pakora, featuring golden, crispy pakoras served in a creamy, tangy yogurt gravy, garnished with fresh cilantro and a tempering of mustard seeds and curry leaves.
    Kadhi Pakora | Besan Ki Kadhi
  • A bowl of rich and creamy Carrot Halwa (Gajar Ka Halwa) garnished with fried cashews, almonds, and pistachios.
    Carrot Halwa | Gajar Ka Halwa
About Us

Hi! I'M SOWMYA.

Welcome to Subbus Kitchen!
I’m an IT professional with a passion for cooking. Inspired by my mother-in-law Subbalakshmi’s culinary wisdom and supported by my husband Venkatachalam, Subbus Kitchen celebrates flavors, heritage, and the joy of cooking!

Learn more →

Latest Recipes

  • Delicious bowl of Thakkali Kuzhambu (South Indian tomato curry) served with idli, garnished with fresh coriander leaves, and accompanied by a side of crispy dosa.
    Thakkali Kuzhambu | Tomato Kurma Recipe

  • Traditional South Indian Ulundhu Kanji (Urad Dal Porridge) served in a bowl, garnished with spices and a smooth, creamy texture.
    Ulundhu Kanji | Ulutham Kanji | Urad Dal Porridge

  • Golden brown, crispy Poha Vada served on a plate, garnished with fresh coriander and accompanied by green chutney. The vadas have a crunchy exterior with a soft, spiced flattened rice (poha) filling.
    Crispy Poha Vada (Aval Vadai) Recipe

  • Plate of Rasmalai, featuring soft paneer discs soaked in creamy saffron milk, garnished with chopped pistachios and almonds.
    Rasmalai Recipe

  • Keerai Avial Kuzhambu
    Keerai Aviyal Kuzhambu

  • Close-up of a golden-brown, protein-rich adai dosa on an iron tawa, garnished with fresh curry leaves and served alongside chutney and sambar.
    Protein-Packed Adai Dosa: A Healthy Twist Without Rice

Footer

↑ Back to Top

Links

  • Home
  • Recipe Index
  • About Us
  • Privacy Policy
  • Contact Us

Copyright © 2024 Subbus Kitchen | Managed by HostMy.Blog

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required