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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

Standard 1 cup measures 240 ml


  • 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


  • 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.



  • Goes very well with mild dishes like Stew, Sodhi.
  • It is little spicy, so adjust the no of chillies as per your taste.


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
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