Health benefits :
Ginger is the healthiest herbal medicine. It helps to cure digestive problems. In the time of taking heavy food in festival times, we can take ginger for digestion. It helps to cure nausea and vomiting. So it is best for pregnant ladies. Being anti-inflammatory contents in ginger, we can get relief from joint pains, if we are taking ginger regularly.
Basic information :
|Preparation time||:||10 mins|
|Cooking time||:||20 Mins|
|Preserve for||:||1 Month|
|Green chilly||:||10 Nos|
|Sesame seed oil||:||3 Tsp|
|Mustard seeds||:||1 Tsp|
|Curry leaves||:||1 No|
|Red chilly||:||3 Nos|
|Turmeric powder||:||1/2 Tsp|
|Chilly powder||:||1/2 Tsp|
|Jaggery powder||:||1/2 Cup|
Take a big lemon size tamarind, soak in the hot water and extract tamarind juice. Fine chop the green chilies.
Heat sesame seed oil or gingaly oil (nallenna), add mustard seeds. Add curry leaves and red chilies after the seeds pops.
Add grated ginger and chopped chilies and saute till the raw smell of ginger goes.
Add turmeric powder, chilly powder, salt and mix.
Add tamarind pulp. Allow it to boil till the oil comes out.
When the oil spread on the top, add powdered jaggery and mix it well.
Leave for 10-15 minutes to boil in low flame. When the injipuli comes in thick consistency switch off the flame and preserve in air tight container after getting cool.
This dish will be more tasty after one or two days. It is very tasty and suitable for sambar rice.
Try this traditional recipe and please post your precious comments.