Ginger chutney recipe – inji thuvaiyal recipe- spicy ginger chutney – inji thogayal recipe – is something which is a very great accompaniment for anything. It suits well as a side for both breakfast & lunch dishes. Though classified under thogayal / thuvaiyal which is normally had with rice, it can also be had with breakfast dishes. We at home mostly enjoy this with pesarattu and adais or any thick type of dosa variety. My aunt makes this spicy inji thogayal / chutney for kal dosais, she is the best! I’m drooling as I type this post thinking of those good old days where we just get to eat while mom, aunts and grand mothers cook… nostalgic!
|Fresh Ginger||1/2 cup (roughly chopped)|
|Black gram / Urad dal / Ullundu||3 Tablespoons|
|Dry Red Chili||4 small OR 6 long variety|
|Tamarind||1 marble size|
|Curry leaves||5 leaves|
|Fresh grated coconut||1/4 cup|
|Salt||1/2 teaspoon or to taste|
All you need is few everyday kind of ingredients from your kitchen pantry, fresh ginger being the highlight. Wash, peel and chop some fresh ginger and keep aside. Grate fresh coconut and keep aside.
Heat oil in a pan and fry the dry red chilies along with curry leaves and black gram or urad dal until the urad dal becomes golden brown. Fry these on low medium flame to get the nice golden color on the dal.
Once the dal turns golden brown add the tamarind and fresh ginger and saute for few minutes. We need the tamarind to become tender so that it grind well in the mixer.
Now add the grated coconut and fry for couple of minutes just to toast a bit. Switch off and remove from pan and cool the mixture completely. (This step is mainly done to keep the chutney good for couple of days, frying coconut helps to keep the chutney from going bad- mainly done if its taken for long travel or trips)
Now transfer the mixture to a mixer jar and grind along with salt an very little water to a coarse texture. This chutney is more thick and should have a very coarse texture.
Thuvaiyal/ Thogayal traditionally ground without water in a stone grinder but we can use little water if maxing with a blender/ mixer. If using this chutney right away then add water and grind in a mixer. Serve as a side for hot idli/ dosa or side dish for curd rice. Tempering not required but if making like a thin consistency chutney then tempering it with little mustard, dry red chilli and curry leaves will be good.
- Serves 4 adults
- Add 1/2 cup water while grinding to make a thin version of the chutney and adjust salt.
- Frying the coconut is optional and is done to increase the shelf life of the chutney. They will stay good for long travel or trips.
- Thogayal / Thuvayal is a South Indian thick Chutney which is normally had with rice, but it can be also had as a side for breakfast.
- To increase the spice level add extra dry red chilies.
GINGER CHUTNEY RECIPE / SOUTH INDIAN CHUTNEY RECIPES / SOUTH INDIAN THOGAYAL RECIPES / SOUTH INDIAN THUVAIYAL RECIPES / IDLI DOSA SIDE DISH RECIPES / LUNCH SIDE DISHES / BREAKFAST SIDE DISHES RECIPES / CHUTNEY RECIPES / EASY CHUTNEY RECIPES / ACCOMPANIMENTS / TAMIL NADU RECIPES / THUVAYAL RECIPES / THOGAYAL RECIPES