How to make Inji Thakkali Thuvayal -

Fresh ginger and tomato chutney - an excellent accompaniment

Sanjeev Kapoor

This recipe is from the book Dakshin Delights.

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

Cuisine : Tamil Nadu

Course : Pickles, Jams and Chutneys

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For more recipes related to Inji Thakkali Thuvayal 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 Aamer Tok Marathi Coconut Chutney Garlic And Green Pepper In Brine Plum Jam

Inji Thakkali Thuvayal

Inji Thakkali Thuvayal Recipe Card

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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.

Prep Time : 11-15 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Inji Thakkali Thuvayal Recipe

  • Ginger roughly chopped 1 1/2 inch pieces

  • Tomatoes roughly chopped 6 medium

  • Dried red chillies 10

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

  • Oil 6 tablespoons

  • Mustard seeds 1 teaspoon

  • Asafoetida 1/4 teaspoon

  • Salt to taste

Method

Step 1

Wash and pat dry the red chillies and break each into two. Wipe the split black gram. Heat the oil in a pan and add the mustard seeds and asafoetida.

Step 2

As the seeds begin to splutter, add the red chillies and split black gram and sauté till lightly browned. Add the tomatoes, ginger and salt.

Step 3

Stir and cook on low heat till tomatoes begin to soften. Set aside to cool. Grind this mixture to a slightly coarse texture and serve.

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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.