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A fiery and tangy South Indian ginger chutney that's a perfect digestive aid. Made by roasting ginger, lentils, and spices, this thogayal has a thick, coarse texture and pairs wonderfully with yogurt rice, idli, and dosa.
For 4 servings
Prepare the Ingredients
Roast the Lentils and Chilies
Sauté the Ginger
A fiery and tangy South Indian ginger chutney that's a perfect digestive aid. Made by roasting ginger, lentils, and spices, this thogayal has a thick, coarse texture and pairs wonderfully with yogurt rice, idli, and dosa.
This south_indian recipe takes 25 minutes to prepare and yields 4 servings. At 147.08 calories per serving with 3.22g of protein, it's a moderately challenging recipe perfect for side or condiment.
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Grind the Thogayal
Prepare the Tempering (Tadka)
Serve
For a milder and creamier version, add 2-3 tablespoons of freshly grated coconut along with the other ingredients before grinding.
Substitute dried red chilies with green chilies for a different kind of heat and a fresher flavor profile. Sauté them along with the ginger.
For an extra layer of pungent flavor, sauté 2-3 cloves of garlic along with the ginger.
Ginger is a well-known carminative, which means it helps to relieve indigestion, gas, and bloating. This thogayal is traditionally eaten at the beginning of a meal to stimulate digestive enzymes.
The active compound in ginger, gingerol, has powerful anti-inflammatory and antioxidant effects, which can help reduce muscle soreness and symptoms of osteoarthritis.
Both ginger and tamarind are packed with antioxidants that help fight oxidative stress and protect the body's cells from damage by free radicals.
You can store it in an airtight container in the refrigerator for up to one week. The oil and tamarind act as natural preservatives.
It is not recommended. The entire flavor, texture, and medicinal properties of this thogayal come from using fresh ginger root. Ginger powder will result in a completely different and less authentic taste.
Yes, in moderation. Ginger is renowned for its digestive and anti-inflammatory benefits. The lentils provide protein and fiber. However, it is calorie-dense due to the oil and lentils, so portion control is key.
One serving of approximately 1/4 cup contains around 158 calories, primarily from the sesame oil and lentils.
You can balance the spice by adding a little more jaggery or tamarind pulp. For a milder version next time, reduce the number of red chilies or use a milder variety like Kashmiri red chilies.
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