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Ginger curry
A thick curry, with a tangy flavour. It is
one of the ingredients of a traditional 'sadhya' (a traditional delicacy)
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To make this
rather interesting dish you will need...
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Ingredients |
Quantities |
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Ginger |
25 gm |
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Turmeric |
½ tea spoon |
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Green chilies |
3 |
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Tamarind (Valan puli) |
One lemon size (soaked in one cup
water) |
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Coconut |
2
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Red chili (dried one) |
½ - grated |
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Oil |
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Curry leaves |
2 sprigs |
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Mustard |
½ teaspoon |
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Coconut |
½ cup (cut into very small pieces)
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Salt |
to taste |
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1. Remove the skin of the ginger, wash
well and then cut into very small pieces.
2. Heat ½ teaspoon oil in a pan and fry grated coconut and red
chili till it becomes red in color.
3. Add turmeric powder, mix well and remove from fire. Grind this
in a blender or ‘Kallu” (grinding stone) without adding any
water.
4. Again heat 3-table spoon of oil in a pan and add mustard.
5. When it splutters add green chili, curry leaves, ginger pieces
and the coconut pieces to fry well for 3 to 4 minutes.
6. Add the ground coconut mix to it along with the tamarind. Add 2
cups of water and adequate salt. Boil well till the gravy thickens.
7. Remove from fire and serve.
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