Inji thuvaiyal (Ginger thuvaiyal)

Method 1


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


  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

  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.


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

    1. Ginger Thokku - Inji thuvayal


      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


      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,

  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

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

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

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

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

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

  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.