Inchi Thogayal - Ginger Chutney

My bloghop partner this month is Nagashree of Sattvaa. After browsing thru the amazing array of recipes in her blog I picked Allum Pachadi. Paired it with Pesarattu. Don't forget to check my Pesarattu recipe.



I made little changes to the recipe to suit our needs.

Remember that this is fairly spicy and not for the faint of heart. I could not serve it for my little one who is usually ok with most chutneys and thogayals that I make. You can skip the red chillies all together if you want a milder version.

I have to say, as of the day I made this, it is my Favourite thogayal.

Ingredients

Ginger 1 cup chopped
Urad Dal 1/4 cup
Tamarind paste 1 tsp
Mustard 1 tsp
Methi seeds 1/2 tsp
Hing a little
Jaggery 2 tbsp
Red Chilli 4

Oil and salt to taste

Method of Preparation

1. Heat a little oil in a pan. Add mustard. When it sputters, add the whole pealed urad dal.  When it starts to brown, add the methi seeds and red chilli.  Roast till it is all slightly browned. Transfer to a mixie

2. In the same pan, add the chopped ginger and cook for a few minutes. Add to mixie

3. Add a little water to the pan (2-3 tbsp) and powdered jaggery. Melt it. Add to mixie.

4. Add tamarind paste, salt and hing to the mixie.

5. Grind to a paste.

Enjoy with dosa or idli. You can mix with rice as well. I even had the left over as a sandwich spread.





Linking this to Blog Hop Wednesday - Recipe by Nagashree of Sattvaa. Check other bloghoppers here