Fresh Turmeric & Ginger Thogayal | Chutney for Rice
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.
Servings 4
Calories
Ingredients
- 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
Instructions
- 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.