Inji Thogayal – with Step by Step pictures and instructions are given here.
Inji Thogayal is a simple and spicy side dish recipe that is served in almost all South Indian restaurants. This Inji Thogayal goes amazing with plain rice and full meals. Thogayal is one of the most important menus that takes place in all the function meals. This thogayal has different variations. One among them is Inji Thogayal.
I have added grated coconut to this Inji Thogayal to get a little bit of coconut flavour. You can either add or skip them. If you are using Ginger alone, the thogayal will have a strong ginger taste. By adding coconut, you can overcome some of the ginger’s strong flavour. Moreover, I haven’t tempered the thogayal but if you want, you can temper once you finish blending the thogayal. Since ginger has many nutrients, you can serve this to children as well. So try this Thogayal recipe, and let me know how it turns out for you.
You may love my other Thogayal Recipes. Do check them and let me know the comments.
- Preparation Time : 5 Mins
- Cooking Time : 10 Mins
- Total : 15 Mins
- Servings : 3 Persons
- Course : Side Dish
- Cuisine : Indian
INGREDIENTS FOR MAKING INJI THOGAYAL
- 3 tbsp Grated Coconut
- 1 inch Peeled Ginger (Chopped)
- 1 Sprig Curry Leaves
- 2 Green Chillies
- 1 tbsp Urad Dal
- Small piece Tamarind
- Salt ToTaste
- 2 tbsp Oil
STEPS FOR MAKING INJI THOGAYAL
Heat oil in a pan. Add urad dal to it. Roast until it turns golden brown.
Then add grated coconut. Roast until it turns golden.
Next, add curry leaves. Roast it for few mins.
Then add chopped ginger and green chillies. Roast on medium flame until the raw smell goes off.
Finally add tamarind and roast it for few mins.
Then transfer the ingredients in a plate. Allow them to cool for few mins.
Once it cooled down, transfer them to a mixer jar. Add the required amount of salt. Add some water and blend it.
Spicy Inji Thogayal recipe is ready to serve.
QUICK TIPS
- You can also temper it after blending.
- For Tempering: Heat oil in a pan, add 1/2 tsp of mustard oil. Let it sizzle. Add few curry leaves.
- Pour them over the thogayal.
- This recipe can be made either with grated coconut or without.
- Both will taste good.
