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Tuesday, November 18, 2014

Ginger Chutney Recipe-Inji Thuvaiyal

Ginger not only add flavor to the dishes but has many medicinal properties. Ginger infused tea relieves nasal congestion, relieves headache, prevents morning sickness, relaxes the muscles and reduces menstrual pain. Ginger aids in digestion, improves immunity, relieves stress and is a natural pain killer. It is commonly used in treating stomach problems. It is very effective in alleviating symptoms of gastrointestinal distress. According to whfoods.com- Ginger extracts have been shown to have both antioxidant, anti-inflammatory and anti-tumor effects on cells. There are many ways to use ginger to benefit your health and this ginger chutney is one of them. Today we will learn how to make ginger thogayal/thuvaiyal following this easy recipe.

Ginger Chutney Recipe-Inji Thuvaiyal

Ginger Thuvaiyal Recipe-Inji Chutney

 Prep Time : 5 mins
 Cook Time : 15 mins 
 Serves: 3
 Recipe CategorySide Dish-Chutney Recipes
 Recipe CuisineSouth Indian
 Author:

   Ingredients needed

   Ginger chopped -1/3 cup
   Oil -1 tbsp
   Mustard seeds -1/2 tsp
   Urad dal -2 tbsp
   Red chillies -2
   Tamarind - small pea sized ball
   Salt as needed
   Curry leaves - 2 sprigs


Preparation

Wash ginger well and scrape off the skin. Cut it into small pieces.

Method 

Heat 2 tsp of oil and fry the ginger pieces for 5-6 minutes on medium flame. Remove from pan.

Heat another tsp of oil, add mustard seeds, when it splutters, add urad dal, red chillies and curry leaves. Saute until dal turns golden brown. Leave it to cool.

Grind dal along with ginger, salt and tamarind to a coarse paste. Do not add too much water.

You can mix this thuvaiyal with hot steamed rice topped with a tsp of sesame seed oil or ghee. It tastes awesome.

For Ginger Chutney- use green chillies instead of red chillies and grind it a little watery. Do a top up of seasoning with mustard seeds and curry leaves. Procedure is the same as above. It is a great accompaniment for idli, dosa and pesarattu.

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10 comments:

  1. Thank you for the recipe....Tasty..

    Kind wishes...
    Veelma D'souza


    ReplyDelete
  2. Nice but pictorial discription especially for thogaiyals pl

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  3. Do we need to grind the spluttered mustard seeds as well along with dal, chillies and ginger?

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  4. Thank you mam! Tried this yesterday with your pesarattu recipe. Both came out perfect both in taste and quantity. Thanks again for your great work!

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  5. thank u for this tasty recipe.its awesome

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  6. I check out your recipes often and find that the taste resonates with my nostalgic memories of grandmom's and mom's cooking.
    When I make ginger chutney (high anti-inflammatory properties and hence good for joint inflammation and pains) I avoid any chillies because ginger is inherently spicey too. I add a few tbspn of grated coconut to temper the intense taste of ginger and to give it volume. Thanks for the variety of recipes you share

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  7. Thanks for the recipe. My mommy use to make this chutney. Whether Is it necessary to saute ginger separately? Why can't we use it after sauting mustard n other ingredients?
    Can you share the recipe of Sesame Chutney.?

    ReplyDelete
    Replies
    1. Yes, you have to saute it well separately.

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  8. Dear ma'am,
    You doing good and your explanation are simple, as a beginner very easy to understand. I followed panner butter masala as you had given. It was really came out well. And I'm following it same method. Thanks.

    ReplyDelete

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