Ginger Thokku

SpicySpicy Served HotServed Hot
based on 0 Ratings

Inji / Ginger Thokku makes awesome side for Idli / Dosai / Upma. Usually its either Puli Milagai or Puli Inji which is made on either week to go with curd rice. Couple of packets of ginger went unnoticed in the refrigerator hence this thokku happened. Some good quality Sesame oil is mandatory for the perfect outcome. Vegeatble / Rice Bran oils/ Sunflower oils tend to tweak the flavors of the thokku.


Servings: 5 Preparation time:
  • Ginger Root, Raw, Fresh Ginger Ginger - 1 cup
  • Peppers, Hot Chili, Red, Raw, Red Chilies, Chillies, Dry Red Chillies, Chilly Red Chili - 12
  • Hing, Asafoetida, Asafetida, Hingu, Ingua,perungayam, Asaefotida, Asafetida powder Hing - 1/4 teaspoon
  • Fenugreek Seed, Kasuri Methi, Kasoori Methi Dried, Menthya, Vendayam, Menthulu,uluva Fenugreek Seeds - 1/4 teaspoon
  • Mustard Seed, Ground, Sarson, Mustered,mustard Seed Powder Mustard Seeds 1 teaspoon
  • Curry Leaf, Murraya Koenigi, Karivepallai, Curry Leaves, dry curry leaves Curry leaves - 2 Sprigs
  • Salt, Common Salt, Rock Salt, Table Salt Salt - 1 teaspoon
  • Sesame Oil, Sesame Seed Oil, Gingelly Oil Sesame oil - 1/4 cup

Instructions (Preparation Steps):

  • How to Make:
  • Peel, wash, slice the ginger. Heat a tsp of oil add ginger, red chillies, fenugreek seed and saute until nice aroma comes from the ginger make sure not to char the chillies.
  • Allow to cool, blend to smooth paste, by scraping the sides with a spoon, add very little water and make into fine paste.
  • Heat oil in a kadai / pan splutter mustard seeds, add curry leaves, hing, ginger paste, salt and cook in low to medium heat (aprox 20 minutes) until the oil starts to end up in the sides of the kadai.
  • Remove from heat, allow to cool, store in air tight container and enjoy with Curd rice / Tiffin varieties.
  • Notes:
  • Color totally depends on the quality of the red chillies.
  • Shelf life when refrigerated one week to ten days.
  • Fenugreek powder can be added at the end instead of roasting fenugreek seeds.
  • Red chillies can be increased if more heat is needed.

Cook's Tip:
To get flavour of methi in gravy, take a small ball of dough and roll on methi seeds. Fry this in plain oil. Remove when it browns. Throw away the methi ball and use the oil.
Use sprouted mustard seeds (rayee) and fenugreek (methi) seeds for your tadkas. Both of them when sprouted have more nutritional values. Also this add flavour to the dish and can be more beneficial, besides giving decorative look to the dish.
If your recipe has come out too salt (salty), try adding a little cider vinegar, ½ tsp at a time, to curb the taste


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