Ginger Curry
Dear Viewers I am back with a traditional recipe in south indian cooking recipes. This ginger curry is very healthy and traditional recipe. Inji/Ginger Curry (Inji Theeyal/ Ginger Curry with Roasted Coconut Ground Paste) is one of the Kanyakumari special delicious recipe normally prepared during special occasions. Inji/Ginger has many medicinal values; especially it aids digestion. We can cook Inji/Ginger curry with coconut and without coconut. Here I am sharing with you kanyakumai ginger curry recipe with roasted coconut ground paste. In Kerala it is also known as Inji/Ginger Theeyal. It goes well with hot boiled rice as well. It is mainly made from ginger which helps digestion and feel light. Try this recipe at your home and enjoy.
Video
Ingredients For Ginger Curry
1. Ginger - 100gram
2. Grated Coconut – 1/4 cup
3. Shallots - 5 to 6
4. Garlic Cloves – 2 to 3
5. Cumin – ¼ Tsp
6. Red Chilli Powder – ½ Tsp
7. Coriander Powder -1& ½ Tsp
8. Tumeric Powder – ¼ Tsp
9. Asafoetida (Hing) – ¼ Tsp
10. Tamarind - Lemon size
11. Curry Leaves
12. Salt
Preparation :
First dry roast grated coconut: For this heat a pan add grated coconut, cumin seeds, garlic, shallots and curry leaves. Dry roast till coconuts turns brown colour. Transfer to a plate and allows cooling
Next roast ginger: Heat the same pan adds oil (preferably gingely oil). Add grated/ chopped ginger. Roast until ginger turns brown colour. Transfer to a plate and allow cooling
Once roasted items cools down grind them into a smooth paste.
Add the grinded paste in a bowl. With this add masala (red chilli powder, coriander powder, turmeric powder, hing, salt), tamarind pulp and mix and keep aside.
Heat a pan adds 2 tsp oil, mustard seeds, chopped shallots, red chilli and curry leaves. Once splutters add mix grinded paste with masala and cook till oil separates.
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