Ginger Curry

Ginger	25 gm
Turmeric	½ tea spoon
Green chilli	2
Red chilli (dried one)	3
Tamarind (Valan puli)	One lemon size  (soaked in one cup water)
Coconut	½ - grated
Oil	4 table spoon
Curry leaves	2 sprig
Mustard	½ teaspoon
Coconut	½ cup (cut into very small pieces)
Salt to taste

Remove the skin of the ginger, wash well and then cut into very small pieces. Heat ½ teaspoon oil in a pan and fry grated coconut and red chilli till it becomes red in color. Add turmeric powder, mix well and remove from fire. Grind this in a mixi or ‘Kallu” without adding any water.

 Again heat 3 table spoon of oil in a pan and add mustard. When it splutters add green chilli, curry leaves, ginger pieces and the coconut pieces to fry well for 3 to 4 minutes.  Add the ground coconut mix to it along with the tamarind. Add 2 cups of water and adequate salt. Boil well till the gravy thickens. Remove from fire and serve.