Vegetarian Concoctions

January 29, 2007

Ingi (Ginger) Thughayal

Filed under: Chutneys and Thughayals, Ginger, JFI — Hema @ 8:29 pm

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!

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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!

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10 Comments »

  1. looks lovely, i can lmost smell the ginger:)

    Comment by Jacob — January 29, 2007 @ 9:54 pm

  2. Hi,
    This thuvayal is the best combination for urad kichadi.Soon I will try your version. Thanks

    Comment by Menu Today — January 29, 2007 @ 10:16 pm

  3. lovely chutney!!!! Perfect entry for JFI!!!

    Comment by Coffee — January 30, 2007 @ 12:03 am

  4. Great entry,beautiful traditional dish!:)

    Comment by Asha — January 30, 2007 @ 10:05 am

  5. lovely entry ! love to mix this with rice

    Comment by Krithika — January 30, 2007 @ 10:12 am

  6. @Jacob
    You can smell ginger anywhere you go this month 🙂

    @ MT
    Udad khichidi? recipe please?

    @ Coffee, Asha, Krithika
    Thanks a ton!

    Comment by Hema — January 30, 2007 @ 10:45 am

  7. Thanx for visiting my blog Hema.Good entry.I liked the combination of ginger tamarind and rice.

    Comment by archana — January 30, 2007 @ 11:07 pm

  8. Great recipe.i would like to try soon

    Comment by chitra — January 31, 2007 @ 1:21 am

  9. […] Ingi-Ginger-Thughayal – A Thick Chutney-Like Dish from Vegetarian Concoctions […]

    Pingback by whatstherecipetoday.com » JFI-Ginger Roundup — January 9, 2011 @ 4:02 pm

  10. […] Ingi-Ginger-Thughayal – A Thick Chutney-Like Dish from Vegetarian Concoctions […]

    Pingback by whatstherecipetoday.com » JFI-Ginger Roundup — March 25, 2013 @ 4:24 pm


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