Inji Kozhambu

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

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  • Ginger - a big piece
  • Tamarind - a lime-sized ball
  • Red chillies - 8-10
  • Coriander seeds - 2 tbsp
  • Red gram dal - 1tbsp
  • Black pepper - 1 tsp
  • Turmeric powder - 1/4 tsp
  • Salt - to taste
  • Mustard - to season
  • Sesame oil - 6 tbsps
  • Asafoetida - a small pinch

How to Make Inji Kozhambu

  • Wash, peel and chop the ginger into small pieces.
  • Soak tamarind in water, boil if necessary and extract the puree.
  • Fry the red chilli, coriander seeds, red gram dal, black pepper and half the quantity of ginger in oil.
  • Grind the fried ingredients to a fine paste.
  • Place a heavy bottom pan on the stove and add oil.
  • When oil is heated, add mustard, asafoetida and the remaining ginger and fry well.
  • Add tamarind puree, turmeric powder, salt and mix well.
  • When the mixture starts boiling, add the prepared paste and mix well.
  • Allow to simmer till the mixture attains a thick - gravy consistency or till it reduces to one-third its original quantity.
  • Remove from fire, add 2 tbsps of oil and serve with rice.