Inji Thogayal


Chopped Fresh ginger – ½ cup
Curry leaves – 1 stem
Red Chillies – 2 no
Bengal gram dhal – 1 tablespoon
Urad dhal – 1 teaspoon
Asafetida – a pinch
Tamarind – a small gooseberry size
Salt – ½ teaspoon
Oil – 1 teaspoon


  • Soak tamarind in little hot water.
  • Wash the ginger, scrap the skin and cut it into small pieces.
  • Put oil in a kadai, fry the dhals, red chillies, asafetida and curry leaves. Keep aside.
  • Fry the chopped ginger in the same oil for two minute.
  • Add tamarind, and salt and grind to a coarse paste.
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