Coconut Curry with Ginger Chutney

Recipe by
Total Time:
40 minutes
Rated : 4 Stars
Nutrition facts:

240 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 Kadamba Sambar, Best American Corn Curry, Easy Aloo Palda (Pahari style potato curry with curd

Rate This Recipe


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