South Indian Ginger Curry
Ingredients
- 500 gm fresh root ginger
- 1/2 cup coconut oil
- 3 1/2 teaspoon chilli powder
- 1 teaspoon salt
- 4 green chilli
- 1 teaspoon mustard seeds
- 1 teaspoon powdered dried fenugreek leaves
- jaggery as required
- 3 dry red chili
- 1 teaspoon tamarind
- 2 pinches asafoetida
- water as required
Preparation
Wash and clean the ginger and green chilies under running water. Chop them separately and keep them aside until needed.
Put a non-stick pan on medium flame and heat oil. Add ginger pieces and stir-fry until brown and crusty. Cool and grind into a paste. Keep aside until needed.
In a bowl, add warm water and tamarind. Leave the mixture undisturbed for a while.
Put a deep-bottomed pan on medium flame and heat coconut oil. Add remaining ginger, mustard seeds, green chili, and curry leaves. Saute for 2 to 3 minutes.
Strain the tamarind mixture into the pan and mix. When boiling, add fenugreek powder, chili powder, and asafoetida. Mix well.
Add the ginger paste, jaggery to taste, and salt. Mix well, reduce heat to low, and simmer until thick consistency. Serve fresh and hot with rice.
Tips
Asafoetida can be omitted if not available.
Jaggery can be replaced with palm sugar or light brown sugar.