Inji Kulambu || Ginger Curry

Yields: 4 Servings Difficulty: Medium Prep Time: 10 Mins Cook Time: 20 Mins Total Time: 30 Mins

In our household, any medicinal Kulambu is done after the day of heavy feasting to balance the digestive health. One such is this Inji Kulambu / Ginger Kuzhambu.

This Kuzhambu is made with fresh ginger pieces grounded with spices and cooked on a tamarind broth. It is finished off with some gingelly oil and jaggery powder. The heat from the ginger is balanced with the addition of gingelly and jaggery, both of which are great for the health. A laddle of this Inji kulambu on a plate of hot rice with some kootu is what your tummy will thank you after heavy feasting. Do try this Inji Kulambu/ Ginger Kuzhambu for detoxing your tummy. Click the links for Kulambu and kootu varieties:

PuliillaKari Kulambu  ,

ArachuvittaPuli Kulambu

Appalam Kootu


0/12 Ingredients
Adjust Servings
  • For Masala Paste


0/4 Instructions
  • Heat a pan with a teaspoon of gingelly oil. Add Coriander Seeds, two small red chilies, and a quarter cup of chopped ginger pieces. Roast till ginger has spots. Add a teaspoon of grated coconut and turn off the stove. Grind them to a fine paste with water.
  • In the same pan, heat two tablespoons of gingelly oil. When they turn hot, add mustard seeds, curry leaves, and small onions. Sautee till onion turn soft.
  • Add one and a half cups of tamarind water. Let them begin to boil. Add turmeric powder and salt. Let them boil till the raw smell goes off. In this stage, add the grounded masala paste. Let them boil till thickens.
  • Once it thickens, add the jaggery powder. Turn off the stove and serve with hot rice.

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