Inji/Ginger Kozhambu

A much-needed recipe for the current situation. Inji kozhambu has

a rich flavor of ginger. The ginger and lemon concoction is one recommended recipe to build your immune. Recently I have been using ginger and turmeric extensively in my cooking. Of course, we could substitute a day with this recipe which can be a tasty recipe to include during your lunch with rice and you could also have it with idli or dosa for your dinner.

Preparation Time:10 mins |Cooking Time:15 mins |Serves: 4

Ingredients:

Inji/Ginger - 2-inch or 1/4 cup
Garlic - 2 to 3 pods
Pepper/Milagu - 1tbsp
Onion - 1 small
Tomato - 1/2 
Tamarind pulp/juice - 1 cup from gooseberry size of tamarind
Chili powder - 1/2 tsp
Turmeric - 1/2 tsp
Salt to taste
Oil

For Tempering:

Mustard - 1/4 tsp
Urad - 1/4 tsp
Curry leaves
or substitute with vadagam

Method:

• Coarse grind the ginger and pepper.

• Add garlic, onions, tomatoes, and pulse.

• Add chili powder, turmeric, salt, and grind.

• In a kadai add some oil. Temper with mustard, urad, and curry leaves. I have used vadagam.

• Add the ground masala, fry for 2 to 3 mins.

• Add the tamarind juice.

• Let it boil for about 10 mins or till the oil comes up.

• Add some gingely oil for extra flavor, serve hot with white rice.