Inji Poondu Kuzhambu / Ginger garlic curry

Normally, this kulambu is prepared during rainy and winter days as we all know the medicinal facts abt ginger, yes, it really helps in digestion which we really need during those cold days . It is also good for people who has cold and to tell u the truth , this kulambu stays longer, i mean, for days.. Happy to share with u all..

Ingredients :

Onion --  1 no.
Garlic pods -- 10 nos.
Tomato -- 1 no.
Tamarind  -- small lemon sized
Sesame oil -- 1 tbsp
Cooking oil -- 2 tbsp

For seasoning :

Vadagam -- a handful
Curry leaves -- 1 sprig

If u don have Vadagam, simply add mustard seeds -- 1/2 tsp and fenugreek seeds -- a pinch

Roast and grind :

Dry red chillies -- 4 to 5 nos.
Coriander seeds -- 1 tsp
Cumin seeds -- 1 tsp
Fenugreek seeds -- 1/4 tsp
Ginger -- 2 inch piece
Poppy seeds -- 1 tsp
Peppercorns -- 1/4 to 1/2 tsp (acc to taste)

Method :

First roast the ingredients given in the table one by one and grind to fine paste.  Soak the tamarind in the hot water for few minutes and squeeze the pulp. Chop the onions and tomatoes into cubes and make it ready. Heat the karahi with bot the oil and do the seasoning with vadagam else simply with mustard seeds and fenugreek seeds. Fry this and don burn while doing so. Add the curry leaves as well. Now drop in the chopped tomatoes, onions and scald well. Dump the garlic pods in the oil. Let the mixture gets half cooked in this oil. Add the ground paste and saute in this oil mixture. Cover and continue to cook in low flame util oil starts oozing out. Pour in the tamarind juice and add salt and turmeric powder. Combine well. Now, all u've to do is, cover again and cook in the low falme for 10 minutes. By the time, everything will be perfect and oil would be floating on the top. Switch off. Serve hot with rice..

Note :
This curry /kuzhambu tastes better the other day and is really good for digestion.

Sending this post to Ginger Garlic event hosting by Sara started by Siri

Happy eating guys !!!

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