Inji Kuzhambu

Inji/Ginger,we all know has its own medicinal properties as a carminative and goes into a variety of appetising drinks, curries and side dishes. More about this rhizome here.
This is a recipe by my husband's grandma,which I prepare at least once a week.This Kuzhambu, for boiled rice is definitely opted in our family as a 'back home delicacy' after a holiday.

I prepared the 'comfort curry' along with Urulai kara kari, Tempered green gram dal, Rasam and Vadagam, this time soon back after my 4 day stay in Chennai and proved to be soothing as always! :)

As you can guess by now this is submission to dear Sunita for Think Spice...think ginger.

I feel extremely happy to 'jump into' her great event in the last minute.No words to thank you dear Sunita, really very sweet of you to accept my entry so late!.

Thanks to my new camera which made the post complete.The curryI had made is actually thicker than you see here and I am not so happy with the picture as in a hurry to enter the event and will update with a better one, later as I have yet to get used to my new cam as well ;)...

Ingredients:

Ginger(diced)- 1 1/2"piece
Coriander seeds -3 tbsps
Fenugreek seeds(venthayam) -1/2 tsp
Thoor dal- 2 tsps
Red chillies- 6-7 nos
Thick tamarind extract- 1/3 cup or to taste
Turmeric powder- 1/4 tsp
Salt- to taste
Gingelly oil- 2-3 tbsps
Mustard seeds -1/4 tsp for seasoning
Curry leaves- a stalk

Method:

1. Heat one or two tsps of oil in a kadai, roast diced ginger, coriander seeds, fenugreek,thoor dal and redchillies one after the other carefully in a medium flame. Use a heavy bottomed utensil for even roasting. Be careful not to 'over' or "under" roast.

2. Grind to a smooth paste adding enough water.

3. In the same pan, add the remaining oil and splutter the mustards, fry curry leaves.(I always throw in a tsp of finely minced ginger again at this stage as both of us are ginger lovers and we love to chew in those tiny bits blended along with the rice and curry).

4. Add tamarind extract, ground paste,turmeric powder, salt, a cup of water and let it simmer for 20 minutes. Add more or less water( if needed) till a semi thick consistency is reached.

5. Remove from fire when the curry becomes thicker, oil separates and the raw smell disappears.

Serve hot with rice and vegetable of your choice.

Inji Kuzhambu has a longer shelf life compared to the other curries and stays well upto 3 weeks if refrigerated.

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