Ginger Kuzhambu - Inji Kuzhambu

Ingredients :

To Grind :
Ginger - Lemon Size - Finely chopped
Red Chillies - 7-8
Dhaniya - 4 Spoons

To season :
Mustard - Kadugu - 1 spoon
Methi - Vendhayam - 1 spoon
Oil - to season

Others :
Onion - One big - Finely Chopped
Tomato - One - Finely Chopped
Garlic - 4 big pods - Finely chopped
Curry Leaves - 2 strings - finely chopped
Turmeric powder - 1 pinch
Tamarind paste - 1/4 spoon
Salt - To taste

Optional :
Fish

Preparation :
1. Dry roast Dhaniya and Red chillies , keep aside. Roast Ginger pieces in a spoon on oil for 5 minutes, and grind all three together (first the dry ones and add Ginger to it).
2. In a kadai, let the seasoning splutter in oil.
3. Add Onion, garlic, curry leaves and saute for few mins.
4. Now add Tomato, salt and turmeric powder and saute for few mins.
5. Add the ground ginger mixture, and add water and bring to a boil.
6. Add Tamarind paste, and once in boils, tasty kozhambu is ready.

Variations:
Can add fish pieces at the end and bring to a boil for a Ginger fish Kozhambu.
Can grind part of garlic with ginger.