Inji thogayal always reminds me of sowmiya athai.She used to make it really awesome and it was from her I learnt this recipe. She used to make it daily along with Muttai dosa and sent me.I love it.I was so blessed to get such neighbours.She used to grind it in the traditional ammikallu.It used to be so tasty and she was the one who inspired me to try it.Whenever some dishes goes to my heart I wanted to try it and treat my family with it.So I tried it and I too went for the traditional ammikallu for grinding it.It was so tasty.This is how I started making it.Today I made it along with ulundu soru and garlic potato curry.
Also try the other thogayal/chutney recipes.
Let’s see how to make it.
Preparation Time : 15 mins
Cooking Time : 10 mins
gingelly oil – 1/2 tbsp
Ginger sliced – 1/2 cup
urad dal – 4 tsp
Dried red chillies – 5(adjust to your taste)
Tamarind – a small lemon size
Curry leaves – a few
Salt to taste
1.Remove the skin of ginger , wash and slice them roughly .In a pan, heat oil.Add the sliced ginger and saute it for 2-3 minutes until the raw smell of it goes off.Then remove it from the pan.
2.In the same pan, to the remaining oil add urad dal, fry it.Then add dried red chillies, tamarind and curry leaves.Fry the urad dal to golden.Then switch off the flame.Allow all ingredients to cool down and transfer to the blender.
3.Add salt into it.Grind them without adding water first then add little water and grind it to a coarse paste.Then transfer it to plate or bowl.
Inji thogayal is ready.
Serve with Rice, dosa or Idli.
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