Ginger Curry - Sweet and Spicy
Ginger curry is a tangy and spicy authentic dish of Kerala Sadya (veg feast). This is an easy version of ginger curry, a recipe worth keeping.
Servings: 10
Ingredients
- 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
Instructions
- 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.