Ginger gravy(ingi kulambu)

What curry can we make today for rice??(enna kulumbu vaikalam???) this is a constant worry in so many homes which includes me too. Well this is a life saver for one of  those moments.Its very easy to make and also has a unquie taste. Plus you feel light after eating this ( which is great) as its main component is ginger. But don't worry you won't get any raw ginger flavour, it will be a perfect balance of ginger, coconut, tamarind and salt.
This Ingi Kulambu is my all time favourite. I learnt it from my MIL. This gravy is so tasty and goes well with rice. When the gravy is done your house will be aromatic. It is so good for health. I make this gravy weekly once. This gravy helps in digestion, cures gastric trouble and cleans our stomach. You can even give for your kids. This is made with only few ingredients. Do try and tell me how it turned out.



INGREDIENTS:

Ginger (chopped) - 2tsp (or 1 inch piece)
Coconut - 1/4 cup(chopped)
Tamarind - a small piece
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp
Coriander powder - 1/2tsp
Water - 1 1/2 cup
To temper:
Oil - 1 1/2 tsp
Mustard - 1/4 tsp
Curry leaves - few
Shallots - 2 (chopped)

PROCEDURE:

Soak tamarind in water. After 10 minutes squeeze the tamarind in water and throw away the chunks.
Your tamarind pulp is ready.set aside.
Heat a Kadai, pour some oil,fry the ginger until brown and place it in a plate.

Now in the same oil fry the coconut until slight brown and place it in that plate.
Let it cool.
Now put the fried items in a blender or mixer and grind it.
Now to that add turmeric,chilli,coriander powder and tamarind water and grind it to a fine paste.
In the same Kadai add mustard,shallots,curry leaves and fry for a minute and add the grinded paste and 3/4 cup of water .
Add salt and let it boil for 5 minutes in high flame. Now reduce the flame and let it boil for another 5 minutes.
Your tasty ginger gravy is ready to serve.

NOTES:
Serve it with hot white rice.