Ginger Gravy / Kulambu

This is the first time i prepared something with ginger.We were down with cold,usual rasam was boring.So i prepared this gravy.I havent used red chilly powder,instead i have substituted with pepper and 1 green chilly.I have used green chilly for aroma,so dont tend to add more,if u want to be more spicy,increase the whole pepper.Gingelly oil is very healthy , you can substitute sunflower oil too.
 This is a very healthy gravy for cold and digestion too.I have used garlic too ,it should not be overpowering ,2 small pod will be fine.

Serve:4
Duration:25min


Ingredients

1. Tamarid-1 tbsp/small gooseberry size ,soaked and taken juice
2. Tomato-1 ,small,fine paste
3. Onion-1 ,small,chopped
4. Garlic-2 pod,chopped
5. Green chillies-1 ,split
6. Coriander powder-1 tsp
7. Turmeric powder - 1/2 tsp
8. Salt as needed

 Dry Powder

1. Whole Pepper-1 tsp
2. Whole Jeera-1/2 tsp

Dry roast both jeera and pepper,let it cool ,grind it to smooth powder.

Paste-I

1. Ginger - 2 tbsp

Peel the ginger,Grind the ginger into fine paste with little water,seive and take the juice.Let it rest for 10min.Dont stir ,a white layer of calcium with form below discard it and use the top liquid only.

Paste -II

1. Coconut-1 tsp

Grind the coconut into fine paste and set aside.

 Season

1. Gingelly Oil- 2 tbsp
2. Mustard seeds-1/2 tsp
3. Curry leaves-5nos

Method

1.  Heat oil,in a pan,add the mustard seeds ,when it splutters ,add the green chilly,onion,garlic,curryleaves .
2. When the onion turns golden add the tomato paste ,turmeric and coriander powder and stir it together.Leave it to cook for 1 min.
3. Then add the tamarid juice or paste,salt and add 1 cup of water.(Incase using paste add sufficient water).
4. Cook in medium flame for 10min till the raw smell goes.
5. Then add the powdered pepper and jeera powder,ginger water,coconut paste and stir till it mixes well.
6. Simmer completely and let it cook for another 5 min.
7. Spicy and healthy ginger gravy is ready ,serve with hot rice and pappd.