Ginger curry



  • 25 25 Grams Ginger
  • ½ ½ Teaspoons Turmeric
  • 2 Green chilli
  • 3 Red chilli (dried one)
  • 1 Tamarind lemon size (soaked in one cup water)
  • ½ Coconut (grated)
  • 4 4 Tablespoons Oil
  • 2 Curry leaves - sprig
  • ½ ½ Teaspoons Mustard
  • ½ ½ Cups Coconut (cut into very small pieces)
  • Salt (To taste)


  1. Remove the skin of the ginger, wash well and then cut into very small pieces. Heat ½ teaspoon oil in a pan and fry grated coconut and red chilli till it becomes red in color. Add turmeric powder, mix well and remove from fire. Grind this in a mixi or ‘Kallu” without adding any water.

  2. Again heat 3 table spoon of oil in a pan and add mustard. When it splutters add green chilli, curry leaves, ginger pieces and the coconut pieces to fry well for 3 to 4 minutes. Add the ground coconut mix to it along with the tamarind. Add 2 cups of water and adequate salt. Boil well till the gravy thickens. Remove from fire and serve.