Inchicurry (ginger)

Ginger is a rhizome,which favours digestion.
This dish is an inevitable item for sadya.
Ginger 5oogm,peeled ,washed,strained and cut into thin,round pieces,

Shallots a handful,finely chopped,green chilly 5,finely chopped

Cookin oil 1/2 cup,fry the ginger to crispy brown

Allow to cool.Grind it in a blender,keep aside.

Turmeric powder 1/4tspn,chilly powder 2tspn,coriander powder 11/2tspn,

fenugreek powder 1/4tspn,asafoetida powder a pinch,tamarind concentrate

1tspn,salt to taste,

Add these ingredients in a bowl,mix it well in 2 cups water,add powdered

ginger,mix well,keep aside.

Dried red chilly 2,broken into 5-6pcs,mustard seeds 1/4 tspn,curry leaf 1sprig

In the balance oil,just after frying ginger,drop in dried chilly,mustard seeds,

allow seeds to pop,add curry leaves,onion,saute till translucent,

add green chilly,saute till fried brown.

Pour the masala mix on to the fried onion and chilly,allow to boil till a semithick

consistency.

Adjust salt,add a small piece of jaggery.Mix well,allow to remain in low flame

for 3 mins.