Karina Sharma
Ginger, tamarind, onion, tomatoes, mustard seeds, cumin, turmeric, sambar powder, salt, oil, and curry leaves.
Heat oil in a pan. Add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
Add grated ginger and chopped onions. Sauté until the onions turn golden brown.
Stir in chopped tomatoes, turmeric powder, sambar powder, and salt. Cook until the tomatoes soften.
Add tamarind paste, water, and bring the mixture to a boil. Let it simmer for 10-15 minutes.
Once it thickens, your spicy Inji Kuzhambu is ready.