Tangy Ginger Gravy

February 14, 2016

131

A soothing and comfort side dish on winter and rainy days. It is the most favourite recipe of my family and everybody is addicted to its taste. It is mixed with hot steaming rice and had with any crisps as side dish. Venthasar is its traditional name and it is a popular gravy variety in South India. It is made either with shallots or ginger. Today I am giving the recipe of Ginger base gravy...

A small lemon size tamarind
Ginger washed and peeled 50 gms
Gingelly oil 2 tb spoons
Mustard seeds 1/2 tea spoon
Fenugreek seeds 1 tea spoon
Chana dal (Bengal gram) 2 tea spoons
Red chillies 2
Turmeric powder 1/4 teaspoon
Red chilli powder 1 tea spoon
Hing powder 1/4 tea spoon
Jagerry a small gooseberry size (brown sugar)
Curry leaves

Soak tamarind in water and extract 600 ml of juice from it. With the help of a hammer or hand pound stone just crush the ginger and keep aside. Heat a pan with oil. Do the seasoning with mustard, fenugreek,...
See the full directions on my site

Nutritions

Calories
0.0

Sodium
0.0mg
0% DV

Fat
0.0g
0% DV

Protein
0.0g
0% DV

Carbs
0.0g
0% DV

Fiber
0.0g
0% DV