Inji Thogayal or Ginger Chutney is an excellent appetizer. Ginger and tamarind helps to revive the taste buds in the tongue. Ginger also aids digestion. Like perandai thogayal, this is chutney is also very good for people who have just recovered from any stomach disorder.
Prep Time 5 mins
Cook Time 5 mins
Ginger peeled and chopped as chunks 2-3 inch
Urad dal 2 tbsp
Tamarind one gooseberry size
Hing 1/2 tsp
Red chilies 4-5 Nos.
Curry leaves a few
Grated Coconut 1 tbsp (optional)
Jaggery powder 1/2 tsp (optional)
Oil 1 tsp
1. Heat oil in a pan, add urad dal, red chilies, tamarind, ginger and hing. Saute it till the urad dal turns deep brown.
2. Add curry leaves. Saute it for few seconds.
3. Transfer it to a blender jar, add salt and some water. Grind it to a smooth paste. If you want you can add jaggery and coconut before grinding.
The thogayal should be thick. It should stick to the spoon. So add only 1/4 cup water or a little more than that.
Adding Jaggery and coconut are completely optional. Coconut will give volume, but will temper the spices. So, if you want it spicy, you can avoid coconut. Same holds good for jaggery. Jaggery will also give a sweet taste.
Serve hot with steamed rice and til oil. Thayir pachidi is an excellent combo for thogayal.