INJI KARUVEPPILAI THOGAYAL / GINGER CURRY LEAVES THOGAYAL

Ginger has many medicinal properties. It has been used to aid digestion, reduce nausea and help fight flu and common cold. Ginger has powerful anti-inflammatory, anti-bacterial, anti-viral, and other health properties.

INGREDIENTS:

Curry leaves - 1 cup (tightly packed)
Ginger - finely chopped - 3 tablespoons
Tamarind - amla sized
Scraped coconut - 1/2 cup
Dry red chillies - 2
Pepper - 1/2 tsp.
Urad dhal - 1 tablespoon
Salt - to taste
Hing - 1/4 tsp. or hard type asafoetida- turkey berry sized
Gingelly oil - 1 tablespoon

METHOD:

Peel ginger skin and chop ginger into small pieces.

Heat a kadai, add a tsp. of gingelly oil and fry asafoetida (I used the hard type), red chillies, pepper, urad dhal to golden brown. Keep aside.

In the same kadai, add remaining oil and saute the curry leaves without moisture and without raw smell. Add ginger, give a quick saute. Allow it to cool.

First blend curry leaves, ginger, chillies and tamarind without water. Now add remaining items with very little water, salt and grind to a coarse, thick paste. Do not add too much water.

Inji Karuveppilai thogayal is ready to be mixed with hot cooked rice and ghee or sesame oil.This goes well as a side dish for arisi upma, idli, dosa and adai.