Wednesday, December 14, 2011

Ginger chutney/ Inji thogaiyal

   Ginger is one of the key ingredients in Indian cooking. It has several medicinal values - mainly aids in digestion and has a prominent place in Ayurvedic medicine.  In this recipe, I have made a chutney which can be used as a side for idly as well as rice.

3 tbsp of chopped ginger
2 coconut pieces
1/2 cup of urad dhal 
2 red dried chillies
raisin sized tamarind
pinch of asafoetida
1 tsp of oil
salt as required 


1. Heat oil in the pan and add urad dhal. Saute in medium flame, till it turns golden brown.Transfer to a plate and allow them to cool.
2.Grind the coconut, urad dhal, red chillies, tamarind, salt and ginger with very little water in to a little coarse paste and thick consistency.
3.Ginger chutney is ready. Serve with rice and little ghee/ sesame oil.

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