Monday 2 January 2017

Inji Thuvaiyal/Ginger Chutney/Spicy Ginger Thogayal/South Indian Thogayal Recipes/Sides Dish for idlis, dosas etc/Adrak Chutney

Priya’s Virundhu wishes you all a very Happy New Year, hope you all had a wonderful vacation. May the New Year bring joy, peace and happiness to each and every one of you. Now coming to the post, today I am going to share a lovely, spicy, tasty and healthy Ginger chutney which is a wonderful accompaniment for any breakfast dishes like idlis, dosas, rotis, pooris etc. Not only that, it is generally served along with a cup of rice during lunch. This chutney is very healthy because the ginger helps in settling down all the digestive problems. Yes friends do try out this spicy and tangy Inji thuvayal and post your comments here. Meanwhile do not forget to check out other interesting and tempting Chutney/Thogaiyal varieties here.

Here’s how to make Inji Thuvaiyal with step by step photos…


¼ cup Chopped
Dry Red Chillies/Kaindha Milagi
Urad Dal/Ullutham Paruppu
1 tbsp
Channa Dal/Kadalai Paruppu
1 ½ tbsp
One small Gooseberry Size
Grated Coconut
1 tbsp
As needed
Gingelly Oil/Nallaennai
2 tsp

For Tempering

Gingelly Oil/Nallaennai
1 tsp
Mustard Seeds/Kadugu
½ tsp
Cumin Seeds/Jeeragam
½ tsp
Curry Leaves
Preparation Time: 5 minutes
Cooking Time: 15 minutes


Wash the ginger thoroughly without any mud. Scarp off the skin and chop them into small pieces.

Soak the tamarind with very little water and keep it aside. Instead of soaking you can also roast the tamarind along with the dals and then grind it. 

Heat 2 tsp of oil to the kadai, add the chopped ginger pieces and fry for about 5-6 minutes on medium flame and transfer it to a plate.

In the same kadai, add urad dal, channa dal and fry until they turn golden brown color. Now transfer it to a plate.

Now add dry red chillies and fry it in the same kadai and transfer it to a plate. Now let everything cool down.

Add ginger, dry red chillies, urad dal, channa dal, salt to a mixer and grind it.

Add the soaked tamarind, grated coconut and grind everything to chutney consistency [coarse consistency]. Just add very little water when grinding. Transfer the Ginger Chutney to abowl.

Heat 1 tsp of oil in a kadai for tempering; splutter mustard seeds and cumin seeds. Then add curry leaves and fry for about 30 seconds.

Add the tempering to the chutney and mix well.

Yes, delicious, spicy and tasty Ginger Chutney is ready to be enjoyed. Serve it idlis, dosas, chapattis, rotis, pooris etc. This can be mixed in hot steamed rice and had during lunch also.

Thank you all for visiting my space, please come back again for more simple, authentic and traditional recipes from my kitchen.


Adding freshly grated coconut is optional, you can skip the coconut and grind it as well. I have not fried the coconut but you can fry it also before grinding to increase the shelf life of the chutney.

I have not added jaggery, if you want you can add about 1-2 tsp of grated jaggery when grinding the chutney. This jaggery will help to balance out the flavors by bringing down the sharp spiciness of the ginger.

You can add more dry red chillies to increase the spice level of the chutney.

Add very little water when grinding the chutney. Adjust the salt level according to your needs.

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Have a great day and enjoy.

Until then I am signing off…

1 comment:

  1. that looks yumm
    keep in touch


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Priya Anandakumar