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Turmeric & ginger thogayal
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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 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories

Equipment

  • Indian style mixie or any heavy blender

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.