Thursday, September 30, 2010

Ginger Chutney (Inji thuvayal)

Ginger is a tuber that is consumed as a delicacy,medicine or spice.Ginger was cultivated first in south Asia and then it spread throught the world. Ginger is used as an ingredient - in cooking and also as a medicine. In cooking , ginger plays a vital role. It is added in all the recipes.It brings a wonderful flavor to the dish. It is also very good for digestion.
I love the ginger tea, which is prepared during the rainy days. A cup of ginger tea and the rain drops on ur windows enchants u and takes u to ur own world of fantasy.....................
Here I am going to show u, how to prepare ginger thuvayal.My SIL gave me this recipe and it came out really well.Thanks viji anni.Ok lets get into the dish.


I have taken 1 fingure sized ginger ,5 red chillies,1 piece of coconut, 1/2 tbsp of urad dal,1 gooseberry sized tamarind ,1/2 tsp of mustard seeds ,1 spring of curry leaves and a pinch of asafoetida.
Take a kadai or pan and pour 1 tbsp of oil and slightly fry all the ingredients except coconut , mustard seeds and curry leaves. After frying , take it out and cool it for some time.
Once the ingredients are cooled , throw it in a food processor and grind it. In the below pic u can see the texture of the grinded mixture.
Now in the same kadai , add some oil and splatter some mustard seeds and sprinkle some hing and curry leaves.Once the mustard seeds are splattered , add the grinded mixture to the hot pan. Saute it for few minutes or until the raw smell is gone and store it in a container.
Serve this thuvayal with hot rice and a tsp of sesame oil , the flavor is wonderful. U can giv this rice for kids also , as it helps in digestion process.

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