February 07, 2017

Inji Karvepillai Thogayal | Ginger Curryleaves Chutney

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In this post we shall see how to make a chutney/ thogayal(thuvayal) [Tamil] using Ginger and curryleaves.

Ginger as well as curryleaves are widely used in many forms in the Indian Kitchens and South Indian kitchens are no exception.

Both these ingredients are very beneficial for proper digestion ,overall health and immunity.

The wonderful aroma of roasted curryleaves is something to be experienced personally.

This chutney can be used as an accompaniment for idlis,dosas,rotis or mixed with hot steaming rice with a dollop of ghee.

Thuvayal/Thogayal as such is a little thick in consistency but if you want it to be a little loose/runny you can add some warm water and adjust the consistency.

Preparation Time : 5-10 mins
Cooking Time : 5 mins
Complexity : simple
Serves : 2-3 people

©Sweet Spicy Tasty©


handful of curry leaves ( 2 -3 sprigs /20-30 leaves) - wash and pat dry with a kitchen towel.
1 inch piece of ginger (peel the skin)
2-3 tbsp grated coconut
4-5 tsp udad dhall
1 tsp pepper corns
3-4 dry red chillies
small piece of tamarind
1/2 tsp asafoetida/hing
100ml water for grinding.
salt to taste


    ©Sweet Spicy Tasty©
  • In a small kadai/pan,heat oil and roast the udad dhall till you get a nice aroma and the dal starts turning a little brown.
  • Add the pepper corns and curry leaves at this stage and roast well.
  • Add the red chillies and roast for a minute or so .
  • Next add the asafoetida,tamarind  and turn off the heat. Let it cool for a few mins.
  • Add all the roasted ingredients along with the coconut,salt and chopped ginger ,100ml water and grind it coarsely and not very smooth like chutney.
  • Adjust the water if you find it difficult to grind.

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