Ginger thogayal or Chutney is a spicy accompaniment. It is slightly high on the spice levels. Goes well with any mild stews.
Ginger Thogayal Recipe | Inji Thogayal | Ginger Chutney Recipe with step by step pictures and video. Thogayal or Chutney is an indispensable part of the Indian food. Be it breakfast, Lunch dinner we tend to make chutney as an accomplishment in one or the other way. Infact the taste of the chutneys are in our taste buds and our food is well adapted towards it. Sharing today one such thogayal which can be used in our menu. Now lets see how to prepare Ginger thogayal.
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Ginger Thogayal
Ginger is good for digestion, and hence it is widely included in Indian food. This thogayal is a very famous dish in SOuth Tamil Nadu. In Tirunelveli especially they serve it to rice along with Sodhi Kuzhambu. Sodhi is a mils coconut milk-based Stew. Both are like a match made.
How to prepare Ginger Thogayal, Pictorial:
1. Heat a pan with 2 tsp of oil, once its hot add in the urad dal and roast until golden and set aside.
2. In a the same pan add in the remining 2 tsp of oil and once its hot add in the chopped 1 cup of ginger. Saute in a medium flame until its slightly golden. Next add in the sliced small onions and saute till is soft and glossy.
3. Next add in the dry red chilli, Roast in a low flame for 2 mins.
4. Next add in the tamarind and 2 springs of curry leaves. Sauté in a medium flame for a min. Switch off the flame.
5. Now add in the grated coconut and mix well. Let it cool down and then grind the thogayal by adding little water and the required Salt. Ginger thogayal is now ready to be served.
Serve it with rice or even idli ,Dosa.
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Serving Suggestions:
Ginger thogayal is slightly higher on the spice levels. So it goes very well with Rice and any mild curry like Stew or Mor Kuzhambu. It also goes well with Idli or Dosa.
How to store Ginger Thogayal
Since the thogayal has coconut added we cannot store it outside the refrigerator. You can freeze it for up to 3 weeks .
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📖 Recipe
Ginger Thogayal
Ingredients
- 4 tsp Oil
- 2 tbsp Urad Dal
- 1 cup Ginger
- 5 Shallots / Small onions
- 6 Dry Red Chilli
- Tamarind gooseberry sized
- Salt as needed
- 2 springs Curry Leaves
- ¼ cup Grated Coconut
Instructions
- Heat a pan with 2 tsp of oil, once its hot add in the urad dal and roast until golden and set aside.
- In the same pan add in the remaining 2 tsp of oil and once its hot add in the chopped 1 cup of ginger. Saute in a medium flame until its slightly golden. Next add in the sliced small onions and saute till is soft and glossy.
- Next add in the dry red chilli, Roast in a low flame for 2 mins.
- Next add in the tamarind and 2 springs of curry leaves. Sauté in a medium flame for a min. Switch off the flame.
- Now add in the grated coconut and mix well. Let it cool down and then grind the thogayal by adding little water and the required Salt. Ginger thogayal is now ready to be served.
Video
Notes
- Goes very well with mild dishes like Stew, Sodhi.
- It is little spicy, so adjust the no of chillies as per your taste.
Nutrition
Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.
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