Monday, December 6, 2010

Fresh Ginger Thokku &Ginger Chutney

Ginger universally finds extensive use in almost all recipe’s where a spice enhances taste and edibility. It can be said that  it is a herb rather than a spice in view of its use as cure for nausea, motion sickness, vomiting etc. It is also good for indigestion  and is a circulatory stimulant. I use ginger often, in fact daily and I wish to share the way I make Ginger Thokku and Chutney, in this page.

Fresh Ginger Thokku
150 gms                      Fresh ginger cut in bits
4 tsp                            Salt
¼ cup                           Tamarind paste
3 tsp                            Red chilli powder
2 tsp                            Oil
¼ tsp                            Mustard seeds
·         Wash, peel and cut into pieces the ginger. Fry the ginger bits in 2 tsp oil and grind with salt, chilli powder into a smooth paste.
·         Heat a fry pan, drop the oil, ground ginger paste curry leaves, turmeric powder and jiggery. Stir well in slow heat till starts to ooze out of the paste.
Note: Do not use water. Allow the thokku to cool at room temperature before storing.

Ginger Chutney

1 cup                          Fresh ginger cut to bits
4 no                            Red chilli
½ tsp                          Urad dal
¼ tsp                          Mustard seeds
Few                            Curry leaves
1 tsp                           Jaggery
¼ cup                         Coconut scrape
1 tsp                           Salt
4 tsp                           Oil
Heat a pan, fry red chilli-mustard-urad dal combine till mustard crackle and save separately. In the same pan saute the ginger bits for 5 minutes, remove to cool. Then grind  the ginger with the crackled mustard combine, and along with coconut, jiggery, salt and tamarind paste to a coarse paste.
Eat with rice & ghee or use as a side dish with anyway you like. Ginger chutney will go great with dosa-idli too.

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