Tuesday, April 12, 2016

Inji Thogayal / Ginger Chutney

Inji Thogayal / Ginger Chutney

              Inji Thogayal is a comforting dish, one can prepare in no matter of time.  When ever I feel lazy to cook, my choice always end up with thogayal and rasam. Both rasam and thogayal pair up very well and make a delicious meal.

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 4 ~ 5
Sources: www.sarasyummybites.com

Ingredients:
1/2 cup / 50 grams ginger, Washed, deskin and chopped
1 tbsp urad dhal
1 green chili
3 red chilli
1/4 tsp asafoetida/ hing/perungaayam
Gooseberry size tamarind
1/4 cup coconut pieces
Salt to taste
1 tsp oil

Method:
1. Heat oil in a skillet, add urad dhal, fry till it become golden brown. Transfer to another bowl and set aside.
2. In same skillet, add ginger pieces, green and red chillies powder, hing, asafoetida. Saute for few minutes in low heat.
3. Add coconut and tamarind. Saute for 3 to 4 minutes. Turn off the heat and allow the mixture to cool to room temperature.
4. Grind the fried ingredients to fine paste. Adjust salt to taste.  Serve with rice along with sambhar or rasam.  (Add mustard seeds, curry leaves seasoning if needed).


Inji Thogayal / Ginger Chutney

Inji Thogayal / Ginger Chutney


Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 4 ~ 5
Sources: www.sarasyummybites.com

Ingredients:
1/2 cup / 50 grams ginger, Washed, deskin and chopped
1 tbsp urad dhal 
1 green chili
3 red chilli
1/4 tsp asafoetida/ hing/perungaayam
Gooseberry size tamarind 
1/4 cup coconut pieces
Salt to taste
1 tsp oil

Method:
1. Heat oil in a skillet, add urad dhal, fry till it become golden brown. Transfer to another bowl and set aside.
2. In same skillet, add ginger pieces, green and red chillies powder, hing, asafoetida. Saute for few minutes in low heat.
3. Add coconut and tamarind. Saute for 3 to 4 minutes. Turn off the heat and allow the mixture to cool to room temperature. 
4. Grind the fried ingredients to fine paste. Adjust salt to taste.  Serve with rice along with sambhar or rasam. (Add mustard seeds, curry leaves seasoning if needed).


 www.sarasyummybites.com


15 comments:

Nalini's Kitchen said...

Finger licking thogayal, sounds interesting.

Sandhya Ramakrishnan said...

Inji Thogayal is so flavorful! Love this with tiffin as well as rice.

Sapana Behl said...

Inji chutney is quite popular in the cuisine.Looks flavorful.

Harini-Jaya R said...

This is a very new version of ginger chutney for me. Shall try sometime.

Smruti Shah said...

I am learning a ton of ways to use ginger with the letter I. I love the way you have used it!! Great choice for I.

Padma Rekha said...

Nevery tried ginger chutney with green chillies nice recipe book marking.

Anonymous said...

Nice post.
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Chef Mireille said...

interesting chutney but this much ginger might be too powerful for me

Anonymous said...

Great post.
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Mehul Patel said...

Nice Recipe!!

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Sounds Delicious -