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Ginger Curry (inchi curry)


Ginger - 25 g
Green chillies - 3
Turmeric powder - ½ tsp
Tamarind - one lemon-sized (soaked in one cup of water)
Grated coconut grated - one cup
Red chilli powder - 1 tsp
Mustard seeds – ½ tsp
Curry leaves - two sprigs
Salt to taste
Red dry chillies – 2

Method of preparation

Remove the skin of the ginger. Wash well and then cut them into very small pieces. Heat one teaspoon of oil in a pan and fry the grated coconut. When it becomes red in colour, add red chilli powder and turmeric powder. Continue to fry for some more time and then remove the pan from fire. Next, grind the fried grated coconut in a mixer without adding water. Again heat three teaspoons of oil in a pan and add mustard seeds into it. When it splutters, add red dry chillies, curry leaves, ginger pieces and green chillies. Fry this mixture well for five minutes. Next, add salt, followed by tamarind water and some water. Stir the mixture well and the ground coconut mix. Boil well till the gravy thickens. Remove from fire and serve hot.

Voice-over: Shobha Tharoor Srinivasan
Recipe and Presentation:  Laila Venu Kumar  
Tel: +919895534383