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