Department of Cultural Affairs, Government of Kerala

Kerala Culture

Kerala Special Ginger Curry


Chopped ginger – 1 cup
Chopped shallots – ½ cup
Chopped green chilies – 4 nos
Chili powder – 1 tsp
Turmeric powder – ¼ tsp
Coriander powder – 1 tsp
Jaggery – 1 piece
Mustard seeds – ¼ tsp
Dried red chilies – 4 nos
Tamarind – 1 lemon sized
Asafoetida – 1 tsp
Salt – as required
Gingelly oil – ¼ cup
Vinegar – 2 tsp
Curry leaves – as needed

Method of Preparation:

In a pan, add oil. To the hot oil, add ginger, shallots and green chilies. Sauté well till shallots turns golden brown. Switch off the flame and let it cool. Coarsely grind the above mixture. In a pan, add gingelly oil and splutter mustard seeds in it. To this mixture add dried red chilies and curry leaves. Mix vinegar and all the dry powders (turmeric, coriander, chili, asafoetida) in a bowl. To this add tamarind water (tamarind soaked in 1 glass water). Add this mixture to the above pan on flame. Let it boil until it thickens. Now add required amount of salt and powdered jaggery. Mix well and serve hot.


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