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.
Course Main Course, Side Dish
Cuisine South-Indian
Keyword condiment for sundal, Fresh turmeric recipe, Ginger recipe, How to make thogayal, Quick and easy condiment, South indian style chutney recipe, Thogyal recipe, Thuvayal recipe
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 4
Calories
Equipment
Indian style mixie or any heavy blender
Ingredients
3tablespoonurad dal
1tablespoonChana dal
a pinch of hing
1teaspooncoriander seeds
1teaspoonwhite sesame seeds
3no’s red chilies
A small gooseberry sized tamarind
¼cupchopped fresh turmericskin scrapped
¼cupchopped fresh gingerskin scrapped
4tablespoonfresh 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.