Monday, December 30, 2013

Inji Curry / Ginger Curry

About Ginger:

Ginger or ginger root is the rhizome of the plant Zingiber officinale, consumed as a delicacymedicine, or spice. It lends its name to its genus and family (Zingiberaceae). Other notable members of this plant family are turmericcardamom, and galangal. The distantly related dicots in the Asarum genus have the common name wild ginger because of their similar taste.
Ginger produces a hot, fragrant kitchen spice.Young ginger rhizomes are juicy and fleshy with a very mild taste. They are often pickled in vinegar or sherry as a snack or just cooked as an ingredient in many dishes. They can also be steeped in boiling water to make ginger tea, to which honey is often added; sliced orange or lemon fruit may also be added. Ginger can also be made into candy, or ginger wine which has been made commercially since 1740.
Mature ginger rhizomes are fibrous and nearly dry. The juice from old ginger roots is extremely potent and is often used as a spice in Indian recipes, and is a quintessential ingredient of ChineseKoreanJapanese and many South Asian cuisines for flavoring dishes such as seafood or goat meat and vegetarian cuisine.
Ginger acts as a useful food preservative.
Fresh ginger can be substituted for ground ginger at a ratio of 6 to 1, although the flavors of fresh and dried ginger are somewhat different. Powdered dry ginger root is typically used as a flavoring for recipes such as gingerbreadcookiescrackers and cakes, ginger ale, and ginger beer.
Candied ginger, or crystallized ginger, is the root cooked in sugar until soft, and is a type of confectionery.
Fresh ginger may be peeled before eating. For longer-term storage, the ginger can be placed in a plastic bag and refrigerated or frozen.
According to the American Cancer Society, ginger has been promoted as a cancer treatment "to keep tumors from developing", but "available scientific evidence does not support this". They add: "Recent preliminary results in animals show some effect in slowing or preventing tumor growth. While these results are not well understood, they deserve further study. Still, it is too early in the research process to say whether ginger will have the same effect in humans."
In limited studies, ginger was found to be more effective than placebo for treating nausea caused by seasicknessmorning sickness and chemotherapy, although ginger was not found superior to placebo for pre-emptively treating post-operative nausea. Some studies advise against taking ginger during pregnancy, suggesting that ginger is mutagenic, though some other studies have reported antimutagenic effects. Other preliminary studies showed that ginger may affect arthritis pain or have blood thinning and cholesterol lowering properties, but these effects remain unconfirmed.
Advanced glycation end-products are possibly associated in the development of diabetic cataract for which ginger was effective in preliminary studies, apparently by acting through antiglycating mechanisms.
Zingerone may have activity against enterotoxigenic Escherichia coli in enterotoxin-induced diarrhea in mice.


Fresh Ginger Root  - 1 palm size,cut into pieces
Oil - 1 tbsp
Mustard Seeds - 1 tsp
Curry Leaf - 1 sprig
Tamarind Paste - 2 tsp 
Chilly Pd - 1 tsp
Salt - as needed
Jaggery / Brown Sugar - 1 to 2  tbsp


1.Cut Ginger Pieces to small pieces and saute it very well till they are colored.

 2.Once they are colored remove and grind them to a smooth paste with some water

 3.In the same pan add oil and add mustard seeds and wait till  it  splutters.

4.Add Curry leaf.

 5.Add 1/2 cup water and add tamarind paste to the water and let it dilute completely.

 6.Add ground paste ,chilly pd and salt.cover and let it cook completely.

7.Then add jaggrey pd and mix well.Do a taste check and adjust seasoning accordingly.


8.Transfer it to a serving container.

This dish goes well with Dosa and idly as chutney.
Have it as a side dish for paruppu curry and rice.

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