Inji Kuzhumbu recipe- Ginger gravy

     The climate in Singapore keeps on changing and as a result maximum people get affected with cold and throat infections. The same had happened a couple of years ago. I was conversing with my friend on the telephone and she told me that everyone had a bad throat infection and her mother who was visiting then had made a inji kuzhumbu(ginger gravy) and it was quite soothing. I myself had a bad throat and immediately asked her mother for the recipe. I made it and it was so delicious and felt very good. I have been making this since then.

      Ginger is also good for digestion and I make this after we have had something heavy the previous day too just like  vathakuzhumbu.

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Inji Kuzhumbu recipe- Ginger gravy Yum

side dish
Cuisine south indian
Prep Time 10 minutes
Cook Time 20 minutes
Course side dish
Cuisine south indian
Prep Time 10 minutes
Cook Time 20 minutes
  1. Heat 1tsp of oil in a pan. Add the channa dal and tuvar dal along with the red chillies.
  2. Saute till the dal is slightly golden brown.
  3. Then add the ginger garlic and onions and saute till the onions turn translucent.
  4. Remove from flame. Just add the tomatoes and tamarind and allow it to cool.
  5. When it is cool, grind into a fine smooth paste adding a few drops of water.
  6. Heat rest of the oil. Add the mustard seeds and fenugreek seeds along with hing.
  7. When it crackles, add the curry leaves.
  8. Add the paste. Rinse the mixie jar well with around 1-2 glasses of water and pour it to the paste.
  9. Add turmeric powder and salt.
  10. Allow this to boil for around 10-15 minutes till the mixture thickens.
  11. Remove from flame.
  12. Serve with hot rice.
Recipe Notes

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  1. Should be very good for cold

  2. Priya Suresh

    Prefect kuzhambu for cold day lunch na,thanks for this dish.

  3. Sapana Behl

    Nice ! Will try it in winters.

  4. I love inji… and this kuzhambu sounds great – very good for digestion.


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