Ginger Thuvaiyal / Chutney

Ginger is very good for digestion and stomach ailments and it is good to include it our daily diet. It’s great side dish for idli and dosa. I used fresh ginger for this thuvaiyal. Using sesame oil imparts a great flavor. This helps to reduce the spice & heat of the ginger. Always use a clean dry spoon while serving.

Ingredients

Chopped Ginger – ½ cup

Chopped Garlic – 10 pods

Red Chilly – 7

Asafoetida/Hing – a pinch

Channa Dal – 2 tsp

Mustard Seeds – 1 tsp

Urad Dal – ½ tsp

Curry Leaves – few

Sesame Oil – 5 tsp

Tamarind Pulp – ½ tsp

Salt to taste

Method

Wash ginger and peel the skin. Then chop into small pieces. Soak tamarind in hot water for about 10 minutes.

In a pan, heat oil add red chilly roast for a min. Then take it out and keep it in a plate.

Then add asafoetida, channa dal and fry for two minutes. Do not over fry; the color might be changed as black.

Then add another tsp of oil and add chopped ginger & garlic. Then fry well until the raw smell goes well.

Now switch off the flame. Let it cool down. In a mixer grinder add the roasted ingredients (red chilly, ginger, channa dal, and garlic), tamarind pulp, and salt.

Grind it coarsely. In the same pan, add 1 tsp of sesame oil, add mustard seeds and allow it to burst. Then add urad dal and curry leaves.

Now add the coarsely ground chutney and add remaining oil. Let it be simmering for another 5 minutes.

Now ginger chutney is ready to serve with hod idli or dosa :)