Arokya Menu- Ginger

 Ginger is a spice in folk medicine. 

RECOMMENDED FOR DIGESTION

People have used ginger in cooking and medicine since antiquity. It remains a popular home remedy for nausea, stomach pain, and other health issues.

People typically use fresh or dried ginger in cooking or herbal tea, and some take ginger supplements for their possible health benefits.

Ginger root comes from the Zingiber officinale plant, and it has been used in Chinese and Indian medicine for thousands of yearsTrusted Source.

Ginger also appears to have beneficial effectsTrusted Source on the enzyme pancreatic lipase, which aids digestion in the small intestine.

Trusted Source

Researchers investigated the effects of fresh and dried ginger on one respiratory virus in human cells. The results suggest that fresh ginger may help protect the respiratory system, while dried ginger did not have the same impact.

Now How To Take Ginger In Daily Food?

Here is the recipe.

Ingredients

• 100 g Tamarind Tamarind
• 100 g black sugar
• 25 g Green chilly
• 75 g Ginger
• 10-12 Curry Leaves

Tempering

• 2 tbsp. Sesame Oil
• 1 tsp Mustard Seeds
• 1 tsp Chana dal { Bengal Gram}
• 1 sprig Curry leaves

For powdering

• 1 tsp  kadala parupu
• ¼ tsp Methi Seeds
• 1 Dried red chilli
• ½ tsp rice

  Instructions

  • Soak the Tamarind in 1 cup of hot water for at least 30 minutes. Mash & Strain the Tamarind pulp.
  • Peel the fresh ginger with a spoon and dice it into small pieces. Dice the green chilies into small pieces
  • Powder the jaggery and set it aside.
  • Heat Sesame Oil in a pan. Add the tempering ingredients - mustard seeds and chana dal.. When the mustard seeds splutters, add ginger, green chillies and curry leaves. Saute for a minute .
  • Pour the Tamarind pulp,Jaggery and Salt. Allow it to boil over a medium flame for at least 15- 20 minutes, stirring in between. Cook until the pulp reduces to half. .Turn off the flame when the pulp thickens.

    • In a small pan, dry fry all the ingredients for powdering. Once it cools down, coarsely grind the ingredients and add it to the puli inji .
    • Allow the Puli Inji to cool down to room temperature before transferring to air tight containers. This Puli Inji can be stored in the refrigerator for up to 3- 4 months.