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Inji Kozhambu 

Ingredients

  • Ginger - a big piece 
  • tamarind - lime sized ball
  • red chilli - 8-10 nos
  • coriander seeds - 2 tbsp
  • red gram dal - 1tbsp
  • black pepper - 1tsp
  • turmeric powder - 1/4 tsp
  • salt - to taste
  • mustard - to season
  • sesame oil - 6 tbsp
  • asafoetida - a small piece

Method

  • Wash, peel & chop the ginger into small pieces. 
  • Soak tamarind in water, boil if necessary and extract the puree. 
  • Fry the red chilli, coriander seeds, red gram dal, black pepper and half the quantity of ginger in oil. 
  • Grind the fried ingredients to a fine paste. 
  • Place a heavy bottomed pan on the range and add oil. 
  • When oil is heated, add mustard, asafoetida and the remaining ginger and fry well. 
  • Add tamarind puree, turmeric powder, salt and mix well. 
  • When the mixture starts boiling, add the prepared paste and mix well. 
  • Allow to simmer till the mixture attains a thick - gravy consistency or till it reduces to one-third its original quantity. 
  • Remove from fire, add 2 tbsp of oil and serve with rice. 
 
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