Inji Podi Chammandhi/Ginger Chutney|| Remedy For Gas And Heart Burn|| Ep No:170

 

Zingiber officinale or Ginger is a flowering plant , in which the rhizome or its root is used as spice.Ginger is the most common spice which is widely used world wide .And hence it is called as fragrant kitchen spice.Young ginger rhizomes are juicy and fleshy with a mild taste.In Indian cuisine , ginger is a key ingredient in many of the popular dishes in both vegetarian and non vegetarian dishes .It is an ingredient in many of the traditional Ayurvedic medicine too.

Kingdom - Plantae
Clade - Tracheophytes
Order - Zingiberales
Family - Zingiberaceae
Genus - Zingiber 
Species - Z.officinale 
Binominal name - Zingiber officinale 
 
Method Of Preparation

Take 250 grams of ginger, wash well.
Remove skin and chop into thin pieces.
Switch on the flame and keep a pan.
Add two tablespoon of coconut oil.
When oil gets hot add chopped ginger pieces .
Fry on low flame till golden brown.
It takes 15 to 20 minutes to roast well.
The ginger should fry enough to break the pieces with hand.
Once it fried well, switch off the flame and allow to cool well,on an another plate.
Keep the same pan again on flame.
Add three tablespoon of freshly grated coconut and two sticks of fresh curry leaves.
Roast them well with out adding oil.
It takes 10 to 15 minutes to roast coconut well.
The coconut should turn golden color and the curry leaves should be crispy enough to powder with hands.
If needed , add half teaspoon of red chili powder for more spiciness other than the spice level of the 
ginger this time and switch off the flame , allow to cool.
Transfer the fried ginger and coconut to the mixi jar,
Add half teaspoon of salt and make into fine powder.
Store in room temperature for one month in an air tight container .
Can keep in fridge for longer duration.
It is best side dish for porridge.
And can keep in pothichoru too.
It is best for Gas trouble in the body.
Take a pinch and put it in the mouth during gas and heart burn.
The bio active compound gingerol is the key ingredient for the medicinal effect.
Use only small quantity , otherwise continuous usage and using for long duration can results in gastritis and ulcers in stomach.
Adding salt reduces spiciness in the chutney .
So be careful by those who have high blood pressure.
Prepare chutney with less salt by them.
This can be taken by pregnant women too.
It is good for nausea, vomiting and even for morning sickness.
But still, have these symptoms in peak level, better to get advice from a gynecologist before taking it.



Ingredients
Ginger - 250 Grams
Coconut Oil - Two Tablespoon
Freshly Grated Coconut - Three Tablespoon
Fresh Curry Leaves - Two Sticks
Red Chili Powder - Half Teaspoon (Optional)
Salt - As Per Taste

Short Video :



Dedicated To Amma

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