Ingi Thogayal / Ginger Chutney

We know that ginger is good for digestion. Including ginger in our cooking is best practice. Ginger chutney is simple and easy to make. This goes well with rice, dosa or pesarattu. As this chutney is thick, we can pack this in lunchbox.

Ingi Thogayal is a unique and flavorsome condiment that adds a punch of taste to meals. Hailing primarily from Tamil Nadu, this chutney-like preparation is known for its bold flavors and simplicity, making it a favorite accompaniment across the region.

Ingredients:

• Ginger – 100 grams
• Ured Dhal – 1 tbsp.
• Tamarind – small lemon sized piece
• Red Chillies – 4
• Grated Coconut – ½ cup
• Salt – as needed or 1 tsp.

For Seasoning:

• Oil – 3 tsp.
• Mustard Seeds – 1 tsp.
• Ured Dhal - ½ tsp.
• Curry Leaves – a handful
• Red Chilly – 1 (broken into two)

Method:

• Wash the ginger and peel them and cut into small pieces.
• Heat a teaspoon of oil in a pan and add ured dhal.
• When ured dhal turns golden brown in colour add red chillies, chopped ginger and grated coconut and fry well.
• Switch the pan off and add tamarind and mix well.
• Once the mixture is cooled down, grind to a smooth paste by adding little water and salt.
• In a pan, heat oil and add mustard seeds.
• When it splutters, add ured dhal, curry leaves and red chilly and fry for a second and pour this over the thogayal.
• Serve with dosa or idlies.