Inji Thogayal Recipe - Spicy & Delicious Ginger Chutney
Give this lip smacking Inji Thogayal Recipe a try. It is packed with flavors from ground ginger, garlic and chillies and is made slightly made tangy with the addition of tamarind. Serve it along with Dosa & Idli or along with hot steamed rice & ghee.
Inji Chutney or Thogayal is a delicious and healthy South Indian accompaniment for rice. Finely chopped ginger is sauteed along with garlic, tamarind, green and red chillies and ground into a smooth paste and tempered with mustard seeds.
This Inji Thogayal Recipe is very tangy and has a bit of a punch from the ginger so it goes very well with any dosa or steamed rice.
Did you know: Ginger aids in digestion and helps with gastrointestinal issues. Ginger is mostly known for its uses in treating flu and colds as it is a diaphoretic, which means that it helps keep the body warm and works up a sweat. It also helps the body in maintaining bone health and boosts immunity.
Serve Inji Thogayal Recipe with hot Steamed Rice along with a dollop of Ghee or even serve as a side dish for Dosa or Pesarattu
If you like this Inji Thogayal Recipe, here are a few more Chutney Recipes that you can make as a side dish for breakfast.
5 M
15 M
20 M
4 Servings
Ingredients
- 1 cup Ginger , chopped
- 1 Green Chilli
- 1 teaspoon Methi Seeds (Fenugreek Seeds)
- 1 tablespoon White Urad Dal (Split)
- 2 Dry Red Chillies
- 20 grams Tamarind , lemon sized
- 6 cloves Garlic
- 1 tablespoon Jaggery , grated
- Salt , as required For Tempering
- 1 teaspoon Sesame (Gingelly) Oil
- 1 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 teaspoon White Urad Dal (Split)
- 1/4 teaspoon Asafoetida (hing)
How to make Inji Thogayal Recipe - Spicy & Delicious Ginger Chutney
To begin making Inji Thogayal Recipe, wash and peel the skin of ginger using a spoon. Cut the ginger into small pieces and keep aside.
Heat a pan over medium heat; add fenugreek seeds, urad dal and red chillies to it. Roast it well in medium flame until the dal is golden and crisp.
Add green chilli, ginger, garlic and tamarind. Saute for 2-3 minutes until raw smell of ginger and garlic goes away. Turn off the flame and keep aside to cool.
After the mixture is cool, add it to a mixer grinder along with the grated jaggery salt and very little water. Grind to make a smooth Inji Thogayal.
The next step is to make the tempering for Inji Thogayal Recipe.
In a tempering pan, add a teaspoon of oil and heat on medium flame. Once the oil is hot add mustard seeds and urad dal and let it splutter and the dal to turn golden brown. Add the asafoetida and turn off the heat.
Pour the tempering to the Inji Thogayal Recipe and stir well to combine. Check the salt and adjust to taste.
Serve Inji Thogayal Recipe with hot Steamed Rice along with a dollop of Ghee or even serve as a side dish for Dosa.
