Priya’s Virundhu wishes you all a very Happy New
Year, hope you all had a wonderful vacation. May the New Year bring joy, peace
and happiness to each and every one of you. Now coming to the post, today I am
going to share a lovely, spicy, tasty and healthy Ginger chutney which is a
wonderful accompaniment for any breakfast dishes like idlis, dosas, rotis,
pooris etc. Not only that, it is generally served along with a cup of rice
during lunch. This chutney is very healthy because the ginger helps in settling
down all the digestive problems. Yes friends do try out this spicy and tangy
Inji thuvayal and post your comments here. Meanwhile do not forget to check out
other interesting and tempting Chutney/Thogaiyal varieties here.
Here’s how to make Inji Thuvaiyal with step by
step photos…
Ingredients
Ginger/Inji
|
¼ cup
Chopped
|
Dry
Red Chillies/Kaindha Milagi
|
4-5
|
Urad
Dal/Ullutham Paruppu
|
1
tbsp
|
Channa
Dal/Kadalai Paruppu
|
1 ½
tbsp
|
Tamarind
|
One
small Gooseberry Size
|
Grated
Coconut
|
1
tbsp
|
Salt
|
As
needed
|
Gingelly
Oil/Nallaennai
|
2 tsp
|
For Tempering
Gingelly
Oil/Nallaennai
|
1 tsp
|
Mustard
Seeds/Kadugu
|
½ tsp
|
Cumin
Seeds/Jeeragam
|
½ tsp
|
Curry
Leaves
|
10-12
|
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Method
Wash the ginger thoroughly without any mud.
Scarp off the skin and chop them into small pieces.
Soak the tamarind with very little water and
keep it aside. Instead of soaking you can also roast the tamarind along with the dals and then grind it.
Heat 2 tsp of oil to the kadai, add the chopped
ginger pieces and fry for about 5-6 minutes on medium flame and transfer it to
a plate.
In the same kadai, add urad dal, channa dal and
fry until they turn golden brown color. Now transfer it to a plate.
Now add dry red chillies and fry it in the same
kadai and transfer it to a plate. Now let everything cool down.
Add ginger, dry red chillies, urad dal, channa
dal, salt to a mixer and grind it.
Add the soaked tamarind, grated coconut and
grind everything to chutney consistency [coarse consistency]. Just add very
little water when grinding. Transfer the Ginger Chutney to abowl.
Heat 1 tsp of oil in a kadai for tempering;
splutter mustard seeds and cumin seeds. Then add curry leaves and fry for about
30 seconds.
Add the tempering to the chutney and mix well.
Yes, delicious, spicy and tasty Ginger Chutney
is ready to be enjoyed. Serve it idlis, dosas, chapattis, rotis, pooris etc. This
can be mixed in hot steamed rice and had during lunch also.
Thank you all for visiting my space, please come
back again for more simple, authentic and traditional recipes from my kitchen.
Suggestions:
Adding freshly grated coconut is optional, you
can skip the coconut and grind it as well. I have not fried the coconut but you
can fry it also before grinding to increase the shelf life of the chutney.
I have not added jaggery, if you want you can
add about 1-2 tsp of grated jaggery when grinding the chutney. This jaggery
will help to balance out the flavors by bringing down the sharp spiciness of
the ginger.
You can add more dry red chillies to increase
the spice level of the chutney.
Add very little water when grinding the chutney.
Adjust the salt level according to your needs.
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find this post really interesting, it will really be nice if you can share it
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Have a
great day and enjoy.
Until
then I am signing off…
that looks yumm
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