Ginger curry is an authentic dish in Kerala sadya. As we all know, ginger is a popular spice with so many medicinal properties. Ginger is antibacterial, anti-inflammatory and anti-parasitic. It helps in relieving the gastro-intestinal problems, helps digestion, good for pain relief and many other medicinal values. In ancient Ayurveda, ginger is given the state as ‘ natural chest medicine’.
I use ginger liberally in most of the dishes, especially to make my morning tea a little spicy. But when I crave something spicy and tangy, I turn to this spicy, sweet ginger curry. Yes, that’s the recipe I am going to share with you today, my favourite curry. I can have a plate full of rice only with this ginger curry.
Here is the recipe…….
Sweet and Spicy Ginger Curry
- Ginger – 3/4 lb finely chopped, 350 g
- Onion – 1/2 of medium size finely chopped
- Garlic – 10 cloves finely chopped
- Green Chilli – 3 nos chopped
- Tamarind paste – 2 tsp
- Water – 1.5 cups
- Turmeric powder – 1/2 tsp
- Chilli powder – 1/2 tsp
- Coriander powder – 1/2 tsp
- Jaggery powder – 1 tsp
- Mustard seed – 1 tsp
- Fenugreek seed – 1 tsp
- Coconut oil – 2 tbsp
- Curry leaves – 3 sprigs
- Salt to taste
Mix the tamarind paste with water and keep aside.
Heat oil in a pan. Crackle the fenugreek seeds first and then the mustard seeds.
Fry the peeled and finely chopped ginger for 5 minutes on medium flame. Then add the chopped onion and saute until the ginger starts to turn golden brown.
Now add the chopped garlic and chilli and saute until the ginger is almost brown.
Add the curry leaves, turmeric powder, coriander powder and chilli powder. Stir-cook for a few seconds. You will get a spicy aroma. Don’t burn the spices.
Now add the tamarind water and salt to the pan. Cook until almost 3/4th of water content is evaporated and the gravy turns thick.
When the oil starts oozing out along the sides of the pan,remove from heat.
Add the jaggery powder to balance the taste.