Thursday, May 15, 2008

Ginger Thokku - Inji thuvayal


Ginger (Grated) - Inji - 1 cup
Red chillies - Kancha milagai - 5 nos.
Green chilly - Pachai milagai - 1 no.
Garlic - Poondu - 1 no. (Medium size)
Fenugreek - Vendayam - Small quantity
Tamarind - Puli - small quantity
Asafoetida - Perungayam - a pinch
Sesame oil - Nallennai - 3 spoons
Salt to taste


  1. Peel off the skin, wash and keep grated ginger ready.
  2. Heat oil in a pan/kadai and add tamarind, red chillies, green chillies, garlic, fenugreek, asafoetida, salt and finally grated ginger. Fry these contents for some 5 minutes.
  3. Then we have to cool off the contents and finally grind to a paste adding only little water (Required).

Enjoy Ginger Thokku/Thuvayal! Yummy Yummy!!!! It goes will all tiffin items and rice items. It can be preserved in a fridge for 1 week. It takes only 15 minutes to cook.

Note: Always use fresh spices (Ginger) to make these if you want to preserve it for some time. Keep in a medium flame while frying. Add only little water for grinding to a paste. The contents must be cooled off before grinding and hot contents must not be grinded in a mixie.

Optional: Grated jaggery (Vellam) can be added according to their wish. Finishing step that is seasoning can be done before serving. Heat 1 spoon of oil and add mustard, once it splutters, add black gram, bengal gram, curry leaves and grated jaggery.

I feel a recipe is only a theme, which an intelligent cook can play each time with a variation.

Madam Benoit

No comments: