Though this is not a cookery blog or anything, I just thought I’d do a different post. This is one recipe I’m in love with, and that’s the reason its found a place on my blog. The main ingredient is ginger, a commonly available spice in my part of the country.
- Â·Â Â Â Â Â Â Â Â Chewing a fresh piece of ginger prevents flatulence, vomiting, other painful ailments of stomach and the bowels.
- Â·Â Â Â Â Â Â Â Â Juice extracted from ginger, mixed with honey can be taken four times a day, and is proven to be an effective home remedy for cough and colds.
- Â·Â Â Â Â Â Â Â Â Ginger has been found to be as effective as vitamin B6 in the treatment of morning sickness.
- Â·Â Â Â Â Â Â Â Â Ginger has shown anti-inflammatory properties and is a very effective natural painkiller.
- Â·Â Â Â Â Â Â Â Â Ginger may also provide migraine relief in some people.
Here in India, we have a traditional spicy accompaniment called the Inchi curry and it forms an inevitable part of a traditional Kerala sadya ( a feast of about 21 curries, payasam and rice) served on plantain leaves , which is served on special occasions, feasts, festivals and marriages.
Its quite different in flavor from the typical Indian pickles that we eat. Here is a quick and easy recipe to follow to make this.
- Fresh Ginger half kiloÂ chopped into small slices
- Green chilies – 4 – 5 chopped fine
- Chilly powder – 3 – 4 tspÂ
- Fenugreek powder – 1/2 tsp
- Asafoetida – A pinch (Optional)
- Tamarind â€“ Small lime-sized ball
- Jaggery – 2 tbspÂ or to taste
- Curry leaves – 3 sprigs
- Mustard – 1/2 tsp
- Dry red chilies – 2
- Coconut oil â€“ 1 tbsp or as required
- Salt – To taste
1. Peel, wash and mince the ginger and fry in oil until brown and crispy.Â When it cools down, grind or crush in a mixer.
2.Â Soak the tamarind in 2 cups of warm water and extract the juice after 15 minutes.Â
3. Heat oil in a deep pan and splutter mustard seeds. Add dry red chilies, green chilies, curry leaves and saute for a few minutes.
4.Â Add in the strained tamarind extract and bring the mixture to a boil.
5. Add chilly powder, fenugreek powder and asafoetida powder and stir. When the aroma of the spices start to rise, add in the ground ginger and jaggery. Mix well and cook for another 10 – 15 minutes stirring in between.
Adjust the consistency of the gravy according to your taste and turn off the gas.
This preparation, if used carefully, taking care not to use a wet spoon, can be used for almost a month without the fear of spoiling.
Hope you like this preparation as much as I do 🙂 🙂
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