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 Thuvaiyal Recipe-Inji Chutney
Prep Time : 5 mins
Cook Time : 15 mins
Serves: 3
Recipe Category: Side Dish-Chutney Recipes
Recipe Cuisine: South Indian
Author:Padhu Sankar Ingredients needed
Serves: 3
Recipe Category: Side Dish-Chutney Recipes
Recipe Cuisine: South Indian
Author:Padhu Sankar 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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Thank you for the recipe….Tasty..
Kind wishes…
Veelma D'souza
Nice but pictorial discription especially for thogaiyals pl
Do we need to grind the spluttered mustard seeds as well along with dal, chillies and ginger?
Yes Sinduja
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!
thank u for this tasty recipe.its awesome
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
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.?
Yes, you have to saute it well separately.
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.
Thank you v much. It came out delicious. Superb recipe. Tku once again.
Hi Padhu, thank you for the wonderful recipes I normally follow you and most of them I tried and it comes out really well . This ginger chutney turned a little bitter , what is the reason pls ?
Maybe the ginger quality.