Inji thuvaiyal (Ginger thuvaiyal)


Method 1

Ingredients

Ginger - 50 gm
Urid dhal (ulutham paruppu) - 4 teaspoon
Red chilly - 5
Tamarind - 1 small gooseberry size
Asafoetida (perungaayam) - small piece
Salt - for taste
Sunflower oil - 2 teaspoon
Jaggery - betel nut size

Preparation

  1. Thoroughly wash ginger and peel the skin. Chop the ginger to small pieces
  2. Heat 1 teaspoon of oil in a pan, add ginger and fry till raw smell goes away
  3. Heat 1 teaspoon of oil in a separate pan and add asafoetida. Add urid dhal and chilly and roast till they turn golden brown. Turn off the stove
  4. Let it cool for 5 minutes
  5. Add the ginger, jaggery, tamarind, salt, chilly and the roasted ingredients in a mixer grinder.
  6. Grind it coarsely

Method 2

Ginger - 50 gm
Mustard -1/2 teaspoon
Redchilly - 4
Asafoetida - small piece
Tamarind - 1 small gooseberry size
Jaggery - 1 small betel nut size
Salt - to taste
Oil - 2 teaspoon

Preparation
  1. Thoroughly wash ginger and peel the skin. Chop into small pieces.
  2. In a pan, heat 1 teaspoon of oil, add mustard and allow it to burst. Then add asafoetida, red chilly and roast for two minutes.
  3. Then separately in a pan, add oil and roast the ginger till the raw smell goes off.
  4. Allow both to cool.
  5. Add ginger and the roasted items along with salt in a mixer grinder.
  6. Grind them coarsely. Finally add jaggery and grind again to blend.

10 comments:

  1. There is one more with ventheyam...please let me know if you have recipe

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    Replies
    1. Ginger Thokku - Inji thuvayal


      Ingredients:

      Ginger (Grated) - Inji - 1 cup
      Red chillies - Kancha milagai - 5 nos.
      Green chilly - Pachai milagai - 1 no.
      Garlic - Poondu - 1 no. (Medium size)
      Fenugreek - Vendayam - Small quantity
      Tamarind - Puli - small quantity
      Asafoetida - Perungayam - a pinch
      Sesame oil - Nallennai - 3 spoons
      Salt to taste

      Method:

      Peel off the skin, wash and keep grated ginger ready.
      Heat oil in a pan/kadai and add tamarind, red chillies, green chillies, garlic, fenugreek, asafoetida, salt and finally grated ginger. Fry these contents for some 5 minutes.
      Then we have to cool off the contents and finally grind to a paste adding only little water (Required).
      Enjoy Ginger Thokku/Thuvayal! Yummy Yummy!!!! It goes will all tiffin items and rice items. It can be preserved in a fridge for 1 week. It takes only 15 minutes to cook.

      Note: Always use fresh spices (Ginger) to make these if you want to preserve it for some time. Keep in a medium flame while frying. Add only little water for grinding to a paste. The contents must be cooled off before grinding and hot contents must not be grinded in a mixie.

      Optional: Grated jaggery (Vellam) can be added according to their wish. Finishing step that is seasoning can be done before serving. Heat 1 spoon of oil and add mustard, once it splutters, add black gram, bengal gram,

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  2. There is a moong dal thogayal made by vaishanavas in Andhra - usually when something quick n easy is needed, like the meal after a grahaham. Soak a handful of moong dal in a bowl of warm water for 20 mins. Once it is soaked, drain the water. add 1 or 2 green chillies, a half inch or less piece of ginger, salt and perungayam to the dal and grind to a fine paste with minimal water. Squeeze a half a lemon on the paste and thalichufy with kadugu, ulutham paruppu and jeera in a tsp of oil/ghee. Goes very well with hot rice and chutta appalam

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  3. Can you tell the measurements of ginger in cups.

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  4. Can you tell the measurements of ginger in cups.

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  5. Hi tried this recipe.. Came out very well.. Thanks a lot..

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  6. Amused to see this entry as the blog is Iyengar thaligai and garlic(poondu) has no place in it!

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  7. I tried the recipe inji thogayal with jaggery and it came out so well. Delicious. Thank you.

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  8. Inji Thuvaiyal, or Ginger Thuvaiyal, is a South Indian condiment that packs a punch. Fresh ginger, fiery red chilies, and aromatic spices combine for a zesty, piquant flavor. Top Permanently Games This chutney's bold, spicy kick makes it a perfect accompaniment to rice.



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