A new recipe with ginger – good side dish for idli / dosa and for rice
Take oil in a wide vessel and heat it on a low flame. Fry the cut ginger pieces well and keep them aside to cool.
Powder the fried ginger using a mixie and transfer the content to a bowl.
Heat the remaining oil in the vessel and add the mustard seeds. Once the mustard seeds splutter add the tamarind juice.
Add the powdered ginger, dhania powder, chilli powder, fenugreek powder, salt, and asafoetida.
Mix it well and keep it on medium flame until the content comes to a boil. Finally, add the curry leaves and transfer the content to a serving bowl.
Tasty ginger curry is ready to serve.
It will not be thick like ginger thokku and will give a nice different taste!
The tamarind extract should be very thin, watery.
You can add a very small quantity of jaggery, if you like the taste!
My blog, originally focused on millet recipes, started as a personal project for Niranjana and Devesh, who recently began their new life in Himachal. However, I soon realized that many young individuals, chasing their dreams, could benefit from this knowledge. That's when I decided to share it with a wider audience. While I begin with millets, I plan to expand…
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