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Ginger Curry

Ingredients
  Ginger pieces 6 (1 Inch Cubes)
  Rice flour 1 Teaspoon
  Gingelly oil 1⁄2 Cup (8 tbs)
  Green chilies 2
  Coriander seeds 1 Teaspoon
  Dry red chilies 8
  Fenugreek seeds 1⁄4 Teaspoon
  Tamarind 2 Tablespoon, soaked in 1 cup water
  Sugar/Jaggery 1 Teaspoon
  Salt To Taste
For the seasoning
  Gingelly oil 1 Teaspoon
  Mustard seeds 1⁄8 Teaspoon
  Dry red chilies 2 , halved
  Curry leaves 4
Directions

1. Crush ginger and squeeze out juice.
2. Dredge the ginger shreds in the rice flour and fry in 1/4 cup gingelly oil with green chillies. Remove and grind coarsely. Set aside.
3. Over a low flame, roast the coriander seeds, red chillies and fenugreek in 1/2 dsp gingelly oil. Grind to a smooth paste.
4. Extract juice from the tamarind. Add to the shredded fried ginger, ground masala and salt.
5. Keep on fire and bring to boil. Simmer till the gravy thickens. Then add the jaggery or sugar and simmer for a few minutes more.
6. Fry the ingredients for the seasoning in 1 dsp. hot oil and add to the gravy.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Main Dish
Method: 
Fried
Dish: 
Curry
Restriction: 
Vegetarian
Ingredient: 
Ginger
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
2

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