9799692b348 Nivedhanam: Inji Thuvayal / Chutney (இஞ்சி துவையல் / சட்னி)

Monday, October 29, 2012

Inji Thuvayal / Chutney (இஞ்சி துவையல் / சட்னி)

Inji thuvayal is a very tasty and spicy chutney that can be made in less than 15 minutes. This goes well with Idli or Dosa and will be a change from the regular chutney. This can also be served with curd rice. This has a long shelf life and can stay in the fridge for at least 10 days. I got this from recipe from “Cooking at Home with Pedatha” book and this is a perfect recipe and is a sure keeper!! Inji Thuvayal - IMG_1858
Ingredients
Ginger (grated) – 1 cup
Red Chili – 12
Oil – 4 – 5 table spoons
Ghee – 2 table spoons
Asafetida – ¼ tea spoon
Mustard Seeds – ½ tea spoon
Ulutham Parupu / Urad Dal – 2 table spoons + 1 tea spoon
Kadalai Parupu / Channa Dal – 1 tea spoon
Turmeric Powder – ½ tea spoon
Salt – 1 tea spoon
Tamarind Pulp – 3 table spoons
Jaggery – 1 tea spoon
Curry Leaves - 6


Method
Heat ghee in a pan and add the grated ginger and sauté on medium heat for 4 – 5 minutes and set aside to cool. Make sure that the ginger does not burn.
Heat another pan and add 3 table spoons oil, add 2 table spoons ulutham parupu and once it becomes light golden, add the red chili, tamarind pulp, curry leaves, turmeric powder, asafetida, jaggery and salt and cook for 2 minutes
Remove from heat and allow it to cool
Grind both mixtures together to a thick paste (Do not add water)
Heat a small pan and add 2 table spoons of oil and add kadalai parupu and sauté for 15 seconds and then add ulutham parupu and sauté until both are golden.
Pour the above seasoning over the chutney and mix well and serve!!

Inji Thuvayal - IMG_1859
Points to note – about Ginger (from Wikipedia) - The English name ginger comes from French: gingembre, Old English: gingifere, Medieval Latin: ginginer, Greek: zingíberis (ζιγγίβερις). Ultimately the origin is from Tamil:'inji ver'. The botanical term for root in Tamil is ver (வேர்), hence inji root or inji ver.[3] 
Preliminary research indicates that nine compounds found in ginger may bind to human serotonin receptors which may influence gastrointestinal function.[12]
Research conducted in vitro tests show that ginger extract might control the quantity of free radicals and the peroxidation of lipids.[13]
Preliminary studies involving the effect of ginger on nausea occurring with pregnancy suggest that intake of ginger may cause belching after ingestion[14]
In a 2010 study, daily consumption of ginger was shown to help ease muscle pain associated with exercise by 25%.[15]
Ginger root supplement has been identified in one study to help reduce colon inflammation markers such as PGE2, thus indicating a measure that might affect colon cancer.[16]
In limited studies, ginger was found to be more effective than placebo for treating nausea caused by seasickness, morning sickness and chemotherapy,[17][18][19][20] although ginger was not found superior to placebo for pre-emptively treating post-operative nausea.
too much to write – please refer http://en.wikipedia.org/wiki/Ginger for lot more benefits and medicinal properties of ginger!!

Sending this to Cook like a Celebrity Chef, SYF & HWS – Mustard Seeds, CWS - Channa Dal, Lets cook Preserves, Jams and Chutneys

 

10 comments :

  1. Very nicely done, tempting ginger chutney

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  2. love this version.. I am big fan of ginger anytime
    Great-secret-of-life.blogspot.com

    ReplyDelete
  3. Mouth watering here.... Love the clicks...
    http://recipe-excavator.blogspot.com

    ReplyDelete
  4. Tongue tickling thuvayal..can have it with anything.

    ReplyDelete
  5. Very delicious & mouthwatering chutney!
    Thanks a lot for linking it with Cook like a Celebrity Chef

    ReplyDelete
  6. Really healthy and yummy chuntey with inji.

    ReplyDelete
  7. Lovely and Beautiful clicks dear :)

    ReplyDelete

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