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    Home » Recipes » Chutney » Ginger Thogayal| Inji Thogayal | Ginger Chutney

    Ginger Thogayal| Inji Thogayal | Ginger Chutney

    Posted on Jun 9, 2020 · Last Updated on Jan 23, 2022 by sharmila kingsly

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    Ginger thogayal or Chutney is a spicy accompaniment. It is slightly high on the spice levels. Goes well with any mild stews.

    Ginger Thogayal

    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.

    Jump to:
    • Ginger Thogayal
    • How to prepare Ginger Thogayal, Pictorial:
    • Similar Recipes:
    • Serving Suggestions:
    • How to store Ginger Thogayal
    • 📖 Recipe

    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.

    Similar Recipes:

    • Kollu Thogayal | Horsegram Chutney
    • kothamalli thogayal | Coriander Leaves Thogayal
    • Thengai Thogayal | Coconut Thuvayal
    • Pirandai Thogayal | Adamant Creeper Chutney

    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 .

    ★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time .

    You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates

    📖 Recipe

    Ginger Thogayal
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    5 from 1 vote

    Ginger Thogayal

    Ginger is good for digestion ,so this spicy ginger thogayal is usually served with rice and any other mild curry.
    Prep Time10 mins
    Cook Time8 mins
    Total Time18 mins
    Course: Side Dish
    Cuisine: Indian
    Servings: 4
    Calories: 158kcal
    Author: sharmila kingsly
    Prevent your screen from going dark

    Standard 1 cup measures 240 ml

    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

    Calories: 158kcal | Carbohydrates: 20.4g | Protein: 3.9g | Fat: 7.6g | Saturated Fat: 2.5g | Sodium: 47mg | Potassium: 369mg | Fiber: 5.2g | Sugar: 1.2g | Calcium: 29mg | Iron: 4mg
    Keyword Ginger Chutney, Ginger Thogayal, Inji Thogayal
    Tried this recipe?Mention @happietrio or tag #happietrio
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    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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