Ginger Curry

Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Indian


  • 2 cups ginger, shredded or minced
  • Oil for frying
  • ½ tsp mustard seed
  • ½ tsp fenugreek powder
  • ½ tsp asafoetida
  • 1 tbsp. kashmiri chili powder
  • 1 tsp coriander powder
  • 1 tsp turmeric
  • 2 green chilies, minced
  • 1 small onion, minced
  • 2 dry red chilies, whole
  • 2 stalks of curry leaves
  • 3 tbsp brown sugar (jaggery)
  • 1 tbsp. tamarind paste, mixed with two cup of water
  • 2 tsp salt


Step 1:

  • Take 2 cups of minced ginger and fry it in coconut oil until it is golden brown. Set aside to cool. When the cooked ginger is cool, coarsely shred, or mince the ginger in the grinder. Set aside.

Step 2:

  • In the same oil, when hot, add mustard seeds. When the mustard seeds pop add the whole chili and curry leaves.
  • Add the minced onions, cook for a minute, add the salt and the minced green chili.
  • When the ingredients are lightly brown, turn the heat down, add the dry ingredients (chili powder, coriander powder, turmeric, fenugreek powder, asafetida) and mix well.

Step 3:

  • In another pan mix the brown sugar in the tamarind water. Bring it to a boil.
  • Add the tamarind water and the minced ginger to the onion and spice mix. Cook for about 5 to 7 minutes on low to medium heat. Taste for salt.
  • Ginger curry goes well with rice, kanji, and is an integral part of the Onam feast.



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Keyword vegetarian


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