Inji thogayal recipe without coconut. Easy ginger thogayal with ginger, green chilli, urad dal and tamarind as main ingredients.
In childhood we all hate ginger and it’s same with me. But after I started cooking, I found it is really flavourful and appetizing. Be it in a simple ginger tea or in upma, poha, vadai etc. I add in all possible while tempering. I chop it really fine, that it doesn’t comes in mouth and just lends its flavour.
I have not tasted ginger thogayal right from my childhood. But after marriage, Have seen MIL make ginger thogayal few times. She makes a quick and simpler version, just by grinding ginger, green chilli, tamarind and salt. Yes that’s it and no cooking involved. Vj loves this a lot. After coming here to Singapore, I tried a ginger thogayal with coconut and involves cooking. But he told the one my MIL makes is best.
So after that, I never tried the process of cooking ginger, just grind the same way my MIL does. This year when I went, my MIL did the same thogayal but with coconut, so that it gives volume. But I always felt I should try again making the way I do other thogayals, so that the ginger is not too raw and harsh.
Today tried it, just that replaced red chilli with green chillies. It turned out really good. After all the hogging we did these many days in the name of Diwali, this is a much needed one.
How to make inji thogayal step by step pictures:
- Scrape the skin of ginger with a pairing knife and chop roughly. Gather other ingredients needed.
- Heat a kadai, add oil, roast urad dal and asafoetida, until urad dal turns light golden. Add green chilli, chopped ginger.
- Cook for 1/2 minute in medium flame. Co.ol down in a plate
- Grind it with jaggery, first without water. Add little water later and grind little coarsely.
Mix with rice, lots of sesame oil and have it.