Fresh turmeric and ginger thogayal, a colorful and aromatic rice mix chutney made with fresh ingredients and spices. This thuvayal pairs well with steaming hot rice and a drizzle of ghee.Jump to Recipe
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Chutney & Thogayal
Thogayal or thuvayal is a south-indian condiment made with lentils and spices. Whereas chutney’s made to pair with idly/dosa not necessarily include lentils.
If you are a regular reader here, you must have noticed that I have a long list of thogayal varieties in my blog. Thogayal or thuvayal it is pronounced locally, adds such a texture and flavor to a normal meal.
A detailed South-Indian meal always includes thuvayal, many mostly start their meal with thogayal mixed with rice with a generous drizzle of either ghee or gingely oil.
As a south-indian we love our thogayal/thuvayal. Growing up in my parents home, our Saturday menu used to be thogayal/thuvayal and rasam. A colorful carrot thogayal with a simple milagu rasam is a delicious combination.
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Check these Colorful Thogayal | Thuvayal Varieties
Why try this Turmeric & ginger thuvayal?
Fresh turmeric, a vibrant ingredient in south-indian cooking. We get loads of fresh turmeric during Pongal/Sankranti, around January. The earthy flavor and the bright unadulterated color of this beautiful rhizome is something which we don’t get all the year through.
This fresh turmeric & ginger thogayal is the best way to enjoy these fresh ingredients without much of cooking. Both fresh turmeric and ginger has loads of health benefits and when paired with the right spices they taste perfect.
The color of the fresh turmeric along with the zingy punch of ginger is married pretty well with the rest of spices and it tastes amazing when paired with rice and ghee. This colorful rice mix chutney can also be adjusted to pair with idly/dosa.
If using for idly/dosa, then add little more water and grind, whereas if using as rice accompaniment, grind it thick as mentioned in the recipe below.
Ingredients for making this Turmeric & Ginger Chutney
- Fresh Turmeric & ginger, the hero of this Thuvayal recipe.
- Spices, I have used black peppercorns and red chilies to spice the chutney. Peppercorns are optional, one can omit them.
- Coconut, freshly grated or frozen, do not skip coconut, they add flavor and also binds other flavors together.
- Dal, I have used chana dal and urad dal, they add volume to the chutney
- Sesame seeds and coriander seeds, as said earlier, they add a nice texture to the thogayal
- Tamarind, I normally used dried tamarind. If using tamarind paste, use accordingly.
Fresh Turmeric & Ginger Thogayal | Chutney for Rice
- Indian style mixie or any heavy blender
- 3 tablespoon urad dal
- 1 tablespoon Chana dal
- a pinch of hing
- 1 teaspoon coriander seeds
- 1 teaspoon white sesame seeds
- 3 no’s red chilies
- A small gooseberry sized tamarind
- ¼ cup chopped fresh turmeric skin scrapped
- ¼ cup chopped fresh ginger skin scrapped
- 4 tablespoon fresh coconut
- Salt to taste
- In a Kadai/pan, dry roast urad dal, Chana dal, coriander and white sesame seeds. I usually add the white sesame and red chilies just before turning off the stove, so it gets nice and toasty in the residue heat. Remove the roasted ingredients to a flat plate and let this cool
- Now in the same pan, add a teaspoon of oil and sauté the chopped ginger and fresh turmeric for 2-3 minutes. Remove the sautéed ingredients on to a plate, let it cool.
- Take all the ingredients together along with coconut, tamarind and salt in mixer grinder and grind it to a fine/a little coarse paste by adding 2-4 tablespoon of water.
- Do not add add water in the beginning, first pulse together then add a tablespoon if water at a time and grind.
- Remove the chutney/thogayal onto a serving bowl and serve it along with steaming hot rice and ghee or along with your idly dosa. You can also use it in wraps/rolls as a base chutney.
Enjoy this colorful and aromatic turmeric and ginger thogayal with steaming hot rice and a generous drizzle of ghee. This turmeric thuvayal taste best when freshly made. It can stored in an air-tight container in the refrigerator for 2-3 days.