Ginger Curry Recipe
Ingredients
| 6 1 "ginger cubes | ||
| Rice flour | 1 Teaspoon | |
| 1/2 cup gingelly oil | ||
| Green chillies | 2 | |
| 1 dsp coriander seeds | ||
| Red chillies | 8 | |
| Fenugreek seeds | 1/4 Teaspoon | |
| Tamarind, the size of a lime, soaked in 1 cup water | ||
| 1 tsp sugar or jaggery | ||
| Salt | To Taste | |
| 1 dsp gingelly oil | ||
| Mustard seeds | 1/8 Teaspoon (For the seasoning:) | |
| Red chillies | 2 , halved (For the seasoning:) | |
| A few curry leaves | ||
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.
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.
Chef
