Monday, August 20, 2012

inji Thuvayal


Ginger                            :  1/2 cup grated
Tamarind                        :  size of small marble
Urad dal                         :  1 tsp
Green chilli                    :   2
Coconut                         :   3 tblsp
Curry leaves                  :   20
Oil                                  : 1 tblsp


In a little oil fry urad dal and curry leaves. Drain set aside.
Add rest of the oil and saute ginger and green chillies/
Add coconut, tamarind, green chillies and salt. Grind to a smooth paste.
You can add a little jaggery to this while grinding.

This is usually made along with feast food to aid digestion.

A variation of this can be made as accompaniment to idli/ dosa or hot rice. Here the ginger is less and coconut is more.

Urad dal                    2 Tablespoons
Fried Gram                2 Tablespoons (Pottu kadalai)
Red chillies               3 or 4 (or more if you like it spicier)
Curry leaves             15
asafoetida                 a pinch
Grated Coconut        half a coconut
Ginger                       1 " piece
Jaggery                     a little
Tamarind                   a sliver


In a little oil fry  urad dal,  fried gram, red chillies , curry leaves and asafetida. Cool.
Add  grated coconut,  ginger, tamarind, salt and jaggery.
Grind together to a smooth paste.

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