Friday 6 February 2015

Ginger Thovayal [ chutney ]








Ingredients :

  • Tender ginger - 1/4 cup [washed, peeled and chopped ]
  • Fresh grated coconut - 1/2 cup
  • Black pepper - 1 tsp
  • Black broken gram [ ulutham paruppu ]
  • Green chillies - 2 to 3
  • Tamarind paste - 1/2 tsp
  • Dry red chillies - 2 to 3
  • Asafoetida - 1/2 tsp
  • Jaggery - as required
  • Salt - as required
  • Curry leaves - little
  • Oil - 2 tblsp

For the seasoning :

  • Mustard seeds - 1/2 tsp
  • Urad dhal - 1 tap

Method :

Take one kadai, heat oil and roast the red dry chillies till bright in colour. Then add asafoetida, and brown the black gram dhal,and pepper.  Then add chopped ginger,and over a  medium  flame and stir for 5 minutes.  Then add  salt, green chilli, tamarind paste and jaggery. Mix well and remove from the gas. Then add coconut and curry leaves. Grind all the ingredients into a coarse paste to make a thick chutney using very little water. Heat the reaming oil and pop the mustard seeds, and urad dhal and roast till golden. Add to the chutney and mix well.

Note :

This thovayal is very tasty and good for digestion.

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