Inji Thogayal / Ginger Chutney

Preparation time: 10 minutes

Cooking time: 10 minutes

Serves: 4 ~ 5



1/2 cup / 50 grams ginger, Washed, deskin and chopped

1 tbsp urad dhal 

1 green chili

3 red chilli

1/4 tsp asafoetida/ hing/perungaayam

Gooseberry size tamarind 

1/4 cup coconut pieces

Salt to taste

1 tsp oil


1. Heat oil in a skillet, add urad dhal, fry till it become golden brown. Transfer to another bowl and set aside.

2. In same skillet, add ginger pieces, green and red chillies powder, hing, asafoetida. Saute for few minutes in low heat.

3. Add coconut and tamarind. Saute for 3 to 4 minutes. Turn off the heat and allow the mixture to cool to room temperature. 

4. Grind the fried ingredients to fine paste. Adjust salt to taste.  Serve with rice along with sambhar or rasam.  (Add mustard seeds, curry leaves seasoning if needed).