Ginger Curry

Ginger is used as a medicine and is a great remedy for a lot of digestive disorders. Fresh ginger is one of the main spices used for making curries and can also be used in hot tea and coffee, especially in winter.

Ginger Curry is made with ginger as the main ingredient. It tastes great and yummy and I learnt this recipe from my mom. I followed her recipe exactly and it came well. Enjoy this spicy, sweet ginger dish!!!!

Ingredients:

To be Grinded

Ginger - 3 inch slice and peeled
Garlic cloves - 2
Red chillies – 4 nos
Green chillies – 2 nos
Jeera – ½ tsp
Coarinder seeds (Dhania) - 1tsp
Black pepper – ½ tsp
Vamu(Ajwain)-  ½ tsp
Coconut Powder – 2 tsp
Cardamom – 2 nos
Cinnamon – ½ inch
Cloves – 3 nos
Onion – 2 small size

Other Ingredients

Bay Leaves – 3 nos
Curry leaves – 4 nos
Turmenic Powder a pinch
Jaggery powder – 1tsp
Salt As required
Oil – 4 tsp
Tamarind – 1 small lemon size

For Seasoning

Jeera – ½ tsp
Mustard seeds – ½ tsp

Preparation

• Grind all the above listed ingredients by adding little water to a fine paste and keep it aside.
• Soak the tamarind in water and extract the juice by separating the pulp, keep aside.
• In a cooking vessel, heat oil and add jeera, mustard seeds, curry leaves and let it splutter.
• Add Bay leaves and after frying add above grinded paste.
• Add turmeric powder, salt.
• While it is cooking add tamarind juice and little water and bring to a boil.
• Add Jaggery and cook on medium flame.
• Cook till the gravy becomes thick and oil oozes from the sides.
• Serve with rice and rotis.

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