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    Inji Kuzhambu | Ginger kulambu

    November 27, 2023 By Vidya Srinivasan Leave a Comment

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    Inji kulambu recipe | இஞ்சி குழம்பு | inji kuzhambu | ginger kuzhambu | south Indian kuzhambu | south Indian kuzhambu variety | ginger kulambu with step-by-step pictures and video recipe. Check out the inji Kulambu recipe. If you like the video pls SUBSCRIBE to my channel.

    Puli KUZHAMBU

    I love tamarind-based Kuzhambu recipes. When it comes to homemade puli Kuzhambu recipes poondu kuzhambu, Appalam Kuzhambu, enna kathirikai kuzhambu, and Onion Vatha Kuzhambu are some of my favorite kulambu varieties.  I also love Saravana Bhavan hotel-style kara Kuzhambu.

    Ginger kulambu 

    freshly sauteed and ground ginger masala gives amazing flavor. Milagu Kuzhambu, marundhu Kuzhambu, Poondu sadam, vetrilai poondu Saddam,poondu rasam are some of my favorite Indian postpartum recipes

    CAN I USE TAMARIND PASTE?

    Yes, you can use homemade tamarind paste. If you are using store-bought tamarind paste, adjust the quantity according to its soreness. 

    CAN I skip TOMATOES?

    If you are skipping tomato, increase tamarind. adjust the tamarind water according to your taste. Pulikaichal, puli aval, and instant puli sadam are some of my favorite tamarind-based dishes. 

    The shelf life of ginger kuzhambu

    It stays good for 2-3 days in the fridge. For longer shelf life skip coconut and increase oil.

    Sambar powder for ginger kulambu?

    you can use homemade sambar powder, it gives good flavor and consistency to the kuzhambu. In that case, roast and grind ginger and coconut alone

    WHAT SHOULD BE THE CONSISTENCY OF inji kuzhambu?

    In our home, we prefer thick kara kuzhambu. Adjust the water according to the consistency you desire.  

    CAN I skip onion and garlic?

    Yes, make no onion no garlic version.

    veggies for inji kulambu

    you can add brinjal, okra, drumsticks, or any veggies of your choice. Cook the veggies accordingly.

    Ingredients

    Roast and grind

    15 grams ginger

    1/4 teaspoon sesame seeds

    4 red chilli

    1/2 tablespoon coriander seeds

    1/4 teaspoon fenugreek seeds

    1/2 teaspoon pepper

    1/4 teaspoon cumin seeds

    1/4 cup coconut

    Temper

    2 tablespoons sesame oil

    1/2 teaspoon mustard seeds

    Curry leaves few

    Kuzhambu

    Small piece of jaggery 

    Required salt

    6 garlic

    3/4 cup small onion

    1/4 cup tomatoes 

    turmeric powder

    chilli powder 1 tsp

    1 cup + 1/2 cup Tamarind water

    water accordingly 


    How to make inji kuzhambu with step-by-step pictures

    Grind kuzhambu masala

    • First, heat a pan and add sesame seeds, coriander seeds, fenugreek seeds, cumin seeds, pepper, and red chilli; saute well till sesame seeds pop and other ingredients golden brown

    • Furthermore, add ginger and coconut; mix well and cook till moisture evaporates

    • Turn off and cool
    • add water and grind 

    Kuzhambu

    • Add 2 tablespoons of sesame oil to a wide-bottomed pan and when the oil is hot

    • Furthermore, Add mustard seeds; let them splutter 

    • Add garlic and curry leaves; saute till garlic turns golden brown 

    • furthermore, add onion and saute till they turn translucent

    • add tomatoes, turmeric powder, and salt; Saute till tomatoes turn mushy

    • furthermore, add tamarind water and turmeric powder;  boil for 8 minutes

    • add the ground mixture,  jaggery, chilli powder, and water; mix well and boil for 6 minutes


    inji kulambu

    ginger kuzhambu
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    Ingredients

    Roast and grind

    • 15 grams ginger
    • 1/4 teaspoon sesame seeds
    • 4 red chilli
    • 1/2 tablespoon coriander seeds
    • 1/4 teaspoon fenugreek seeds
    • 1/2 teaspoon pepper
    • 1/4 teaspoon cumin seeds
    • 1/4 cup coconut

    Temper

    • 2 tablespoons sesame oil
    • 1/2 teaspoon mustard seeds
    • Curry leaves few

    Kuzhambu

    • Small piece of jaggery
    • Required salt
    • 6 garlic
    • 3/4 cup small onion
    • 1/4 cup tomatoes
    • turmeric powder
    • chilli powder 1 tsp
    • 1 cup + 1/2 cup Tamarind water
    • water accordingly

    Instructions

    Grind kuzhambu masala

    • First, heat a pan and add sesame seeds, coriander seeds, fenugreek seeds, cumin seeds, pepper, and red chilli; saute well till sesame seeds pop and other ingredients golden brown
    • Furthermore, add ginger and coconut; mix well and cook till moisture evaporates
    • Turn off and cool
    • add water and grind

    Kuzhambu

    • Add 2 tablespoons of sesame oil to a wide-bottomed pan and when the oil is hot
    • Furthermore, Add mustard seeds; let them splutter
    • Add garlic and curry leaves; saute till garlic turns golden brown
    • furthermore, add onion and saute till they turn translucent
    • add tomatoes, turmeric powder, and salt; Saute till tomatoes turn mushy
    • furthermore, add tamarind water and turmeric powder;  boil for 8 minutes
    • add the ground mixture,  jaggery, chilli powder, and water; mix well and boil for 6 minutes

    Video

    Subscribe to my YouTube channelCheck out Traditionally Modern Food!
    Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

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