As soon as I saw the ingredient for this month’s JFI, the first thing that came to my mind was our morning cup of tea. Ginger is such a versatile ingredient that finds its use in various cuisines and is an extremely medicinal root as well. Cakes, breads, cookies, beverages, sauces and our very own Indian pickles, murabba, curries, kashayams…the list is endless.
Thughayal is a thick-chutney like dish that is eaten mixed with rice and sesame oil. Appalams and vadams or even potato chips are a great accompaniment to this rice. Curry leaves, cilantro, mint leaves, coconut, eggplant,ginger and onion are very common thughayal varieties. And since it is ginger month in the blog world, that’s the one I picked!
What we need:
Ginger peeled and cut into small pieces – 2 tbsp
Udad dal – 2 tbsp
Red chillies – 3 nos (this is 8/10 spicyyy…reduce if required)
Tamarind extract – 1 tbsp or tamarind concentrate – 1 tsp
Asofetida(hing) – 1/8 tsp
Sesame oil – 1 1/2 tsp
Salt to taste
Mustard – 1 tsp
Heat up the pan and spoon in a tsp of oil. Add the Udad dal, hing and red chillies. Use the block hing if possible. Roast till the dals turn brown. Add the ginger and saute for a minute. Turn off the heat, add salt and let things cool down before transfering to a blender. Add the tamarind extract and grind into an ‘almost smooth’ paste with minimum water. Heat up the rest of the oil and add the mustard seeds. Once they splutter, add it to the thughayal and it is ready to be packed off to JFI-Ginger!