How to make Inji Thakkali Thuvayal -
Fresh ginger and tomato chutney - an excellent accompaniment
This recipe is from the book Dakshin Delights.
Main Ingredients : Ginger (अदरक), Tomatoes (टमाटर)
Cuisine : Tamil Nadu
Course : Pickles, Jams and Chutneys
For more recipes related to Inji Thakkali Thuvayal checkout Ginger Chutney, Adrak Haldi ka Pickle, Adrak ki Launji, Adrak aur Aam ka Lachchewala Achaar . You can also find more Pickles, Jams and Chutneys recipes like Tenge Pajji Tamarind Chutney Kharda Mirchi Cha Thecha
Inji Thakkali Thuvayal Recipe Card
The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food. A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.
Prep Time : 11-15 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Inji Thakkali Thuvayal Recipe
Ginger roughly chopped 1 1/2 inch pieces
Tomatoes roughly chopped 6 medium
Dried red chillies 10
Split black gram skinless (dhuli urad dal) 3 teaspoons
Oil 6 tablespoons
Mustard seeds 1 teaspoon
Asafoetida 1/4 teaspoon
Salt to taste
Method
Step 1
Wash and pat dry the red chillies and break each into two. Wipe the split black gram. Heat the oil in a pan and add the mustard seeds and asafoetida.
Step 2
As the seeds begin to splutter, add the red chillies and split black gram and sauté till lightly browned. Add the tomatoes, ginger and salt.
Step 3
Stir and cook on low heat till tomatoes begin to soften. Set aside to cool. Grind this mixture to a slightly coarse texture and serve.
Nutrition Info
Calories : 1021 Kcal
Carbohydrates : 33.9 gm
Protein : 10.5 gm
Fat : 93.5 gm
Other : Fiber- 13.6gm
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