Ginger pickle(inji curry)
Ginger. 100 grams
Chilly powder. 1 tbs
Turmeric powder. 1 tsp
Fenugreek powder. 1/2 tsp
Red chilly. 3 nos
Tamarind pulp. 1 tbs
(Thick)
Molasses(jaggery). 2 tbs
Salt
Curry leaves
Oil to fry
METHOD OF PREPARATION
Slice Ginger.--should be thin.
Heat a thick bottomed pan.
Deep fry ginger till it becomes crisp.Take out from the oil.
Grind coarsly.
Take out the oil from the pan.
Heat one tbs oil.fry red chilly cut ino two pieces.
Add chilly powder,turmeric powder and saute till it becomes hot.
Take out from fire and add ginger,molasses , fenugreek and salt.
Add curry leaves.
Add enough hot water to make it a thick pasted tamarind pulp.
Let it boil.
By SOBA SURESH -- WHEELS RESTAURANT.
Blog: http://sobasuresh.blogspot.com/ Web: http://www.consultinn.com/
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