How to make Ginger And Tomato Thuvaiyal - Cooked tomato chutney with dash of ginger.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Ginger (अदरक), Tomatoes (टमाटर)

Cuisine : Tamil Nadu

Course : Pickles, Jams and Chutneys

Ginger And Tomato Thuvaiyal

The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food.   A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.

For more recipes related to Ginger And Tomato Thuvaiyal checkout Ginger Chutney, Adrak Haldi ka Pickle, Adrak ki Launji, Adrak aur Aam ka Lachchewala Achaar . You can also find more Pickles, Jams and Chutneys recipes like Cranberry Pickle, Marathi Coconut Chutney , Carrot Jam, Keerai Chutney .

Ginger And Tomato Thuvaiyal Recipe Card

Ginger And Tomato Thuvaiyal
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Prep Time : 11-15 minutes

Cook time : 21-25 minutes

Serve :

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Ginger And Tomato Thuvaiyal Recipe

  • Ginger 6 medium

  • Tomatoes 1 1/2 inch piece

  • Oil 6 tablespoons

  • Whole dry red chilli 10

  • Split black gram skinless (dhuli urad dal) 3 teaspoons

  • Mustard seeds 1 teaspoon

  • Asafoetida 1/4 teaspoon

  • Salt to taste

Method

Step 1

Wash and roughly chop tomatoes. Peel, wash and roughly chop ginger. Remove stems of red chillies. Wash and pat dry and break each into two. Wipe urad dal.

Step 2

Heat oil and add mustard seeds and asafoetida. As the seeds begin to splutter, add red chillies and urad dal. Add tomatoes and ginger.

Step 3

Cook on low heat till tomatoes begin to soften. Add salt to taste. Mix well and cool. Grind this mixture to a slightly coarse texture.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.