GINGER / INJI THEEYAL

 

INGREDIENTS  TO  GRIND

COCONUT GRATINGS-  1 CUP

GRATED  GINGER- 4 TSP

OTHER INGREDIENTS

 

COCONUT OIL-  1  TBSP

 

MUSTARD-   1 TSP

FENUGREEK SEEDS- 1 TSP

RED CHILLIES- 2 NOS

SHALLOTS-  10- 12 NOS

CURRY LEAVES-  1 SPRIG

CHILLI POWDER- 1 TSP

CORIANDER POWDER- 2 TSP

TURMERIC POWDER- 1/4 TSP

SALT TO TASTE-  

TAMARIND- LEMON SIZE

METHOD

In a pan heat 3 tsp of coconut oil and saute coconut gratings till it turns slightly brown in colour and switch off. In the same pan add grated ginger and fry for few minutes and switch off the stove.

Grind the sauteed ingredients to little coarse paste using little water and keep it aside.

Heat a table spoon of coconut oil and add mustard, when it starts to splutter add fenugreek seeds,red chillies,curry leaves,shallots and saute till the shallots turn translucent.

 

Add all the spice powders and saute for few minutes. Add tamarind syrup over the shallots and spice powders.

 

Boil till the raw smell of the tamarind syrup goes off. At last add coconut and ginger paste.

 

Boil till the paste blends well and thickens.