Tuesday, March 23, 2010

Ginger/ inji thogayal

- 1/2 cup chopped ginger - Where I live the ginger is not very hot. So I tend to use a lot.
- small lime size tamarind softened
- 2-3 red chilies (adjust according to taste)
- 2 tsp urad dhal
- 1/2 tsp mustard seeds
- pinch of hing
- 2 tsp oil
- small piece of jaggary/brown sugar
- salt to taste.

1. In a pan pour a teaspoon of oil and add mustard seeds. Once it starts to splutter add the urad dhal and red chilies. Once they turn slightly red add hing and keep it aside.
2. Now add the other teaspoon of oil add the ginger and saute it till it becomes tender.
3. In a mixie/food processor add the ginger, roasted spices, salt, jaggary and tamarind (make sure the tamarind has no seeds in it). Grind it all to a fine paste.

Tastes good with dosai or idli. You can also add some oil and mix it with rice and eat it before you start a meal.


Divya Vikram

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