Coconut Curry with Ginger Chutney

Recipe by
Total Time:
40 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Curries Recipes. You may also want to try Healthy Dali Ambat, Best South Indian style Navratan Korma, Easy Mixed Vegetable Yogurt Curry

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How to Make Coconut Curry with Ginger Chutney

  • For Inji Puli:
  • Heat coconut oil in a wok and fry the ginger until it is brown.
  • Grind the fried ginger in a mixer-grinder.
  • Heat the tamarind juice, add salt, chilli powder and turmeric powder, and boil for 5-7 minutes on low flame till it is a little thick.
  • Mix 1 cup of hot water with jaggery.
  • Mix well, filter it and keep it aside.
  • Heat oil in a pan and add mustard seeds.
  • When it splutters, add onion, dry red chilli, chopped green chilli and curry leaves, and saute till brown.
  • Pour in the tamarind water.
  • Add the crushed ginger and jaggery water, reduce the flame, and allow the mixture to boil till thick.
  • Cool and transfer to a sterilized bottle.
  • For Sodhi:
  • Heat the thin coconut milk in a vessel.
  • Add sliced onion, tomatoes, green chillies, garlic and curry leaves, and boil it well.
  • Add the turmeric powder, cover the vessel, and cook till the onion and garlic are soft.
  • Finally add the thick coconut milk.
  • Stir continuously.
  • Once it starts foaming, add salt and mix well.
  • Turn off the flame as soon as you have added salt.
  • Recipe Courtesy: Cooking With Sapana