Healthy Recipes - Contest Entry 03 - Ginger gravy (Inji kuzhambu) - Renjitham

Ingredients:

Ginger - 250 grams

Red chillies - 4

Coriander seeds - 1 tablespoon

Grated coconut - 1 cup

Tamarind - small marble size

Salt - To taste

oil, mustard seeds and curry leaves - For sauteing

Preparation

1. Remove the skin from Ginger, wash and cut into small pieces.

2. Fry coriander seeds, red chillies and coconut separately and keep them aside

3. Fry the cut ginger pieces till they turn golden color.

4. Blend the fried ingredients of step 2 (coriander seeds, red chillies and coconut) into a fine paste using mixie / blender. Keep the paste aside.

5. Now grind the fried ginger pieces into a fine paste using blender / mixie.

6. Mix both the blended paste.

7. Add tamarind water and salt to the mixture.

8. If required you can add more water but make sure that you are not adding too much water. This would spoil the consistency and taste of the gravy.

9. Heat oil in a pan and splutter mustard seeds. Add curry leaves.

10. Add the mixture from step 7.

11. Allow it to boil for few minutes and remove it from furnace when it reaches the required consistency.

Benefits

Digestion – Ginger improves absorption and assimilation of essential nutrients and aids in digestion.

Relief from stomach upset - Calm in your upset stomach with ginger. Its carminative (gas expulsion) property provides relief from bloating and gas and helps reduce flatulence.

Antioxidant - Ginger root contains a very high level of antioxidants.

Other benefits - Ginger may prevent fat from depositing in the arteries helping to prevent heart attacks and stroke. Ginger protects your stomach against ulcers by promoting mucus secretion.

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