Inji Kozhambu (Ginger Gravy)

Ginger is known for its medicinal properties and is used heavily in both Indian/Chinese foods.

Here is a gravy that can be cooked in 10 minutes and can be used upto 5 days (when refrigerated).

This can be mixed with rice, or eaten with Idli/Dosa.

Ingredients are:

1. A big piece of ginger (washed and peeled).

2. Urad dhal- 2 tbsp
3. Black pepper (whole)- 1 tbsp

4. Tamarind- 1 small pinch (soaked in water).
5. Jaggery -1  tbsp
6. Salt as needed.
7.Curry leaves- 1 strand

To Saute:

1. Sesame oil- 2 tbsp
2. Mustard seeds- 1 tbsp
3. Channa dhal- 1

tbsp
4. Red chillies -3
5.Curry leaves- 1 strand

Procedure:

1. In a pan fry the ginger, urad dhal, black pepper with curry leaves in tbsp of oil.
2. Cool and grind this mixture.

3. Add the grounded mixture to tamarind extract and mix well. Let it boil, until you get the nice odour of ginger and pepper. Add Salt and jaggery. The gravy will thicken and change color to brown.
4. Use 1 tbsp of sesame oil. Add the ingredients for sauting and add to the gravy.

Inji Kozhambu is ready for use!!!