Today I am sharing a chutney or thogayal it is called out of ginger. It can be served with steamed rice, ghee or gingelly oil or with dal rice, molagootal rice, curd rice or with dosa too.
Ginger helps in curing various diseases. One among them is indigestion. Ginger is a herb. The rhizome (underground stem) is used as a spice and also as a medicine. It can be used fresh, dried and powdered, or as a juice or oil. powdered form is called sunth powder or chukku podi.
Ginger is commonly used to treat various types of stomach ailments, including motion sickness, morning sickness, colic, gas, diarrhea, nausea caused by cancer treatment, nausea and vomiting after surgery, as well as loss of appetite.
Other uses include pain relief from arthritis or muscle soreness, menstrual pain, upper respiratory tract infections, cough, and bronchitis. Ginger is also sometimes used for chest pain, low back pain, and stomach pain.
In foods and beverages, ginger is used as a flavoring agent.
In manufacturing, ginger is used as for fragrance in soaps and cosmetics.
It is also used to make various ayurvedic medicines. In diwali lehyam, ginger is a main ingredient.
Now let us look at the recipe:
Ingredients:
30 gms ginger
1 tbsp tuvar dal or chana dal or moong dal or kulith (muthira, kollu)
2 tbsp urid dal
2 red chilli
1 green chilli
5-6 black pepper
hing powder
salt
a small piece of tamarind
1 tbsp grated coconut (optional)
few curry leaves
a small piece of jaggery.
oil
Method:
heat oil in kadai. add the red chilli, fry them crisp, keep aside. Add tuvar dal, urid dal and fry till golden brown, add the hing powder too. allow to cool. If you are using moongdal, dry roast them till golden brown. If you are using kulith, pick them and dry roast them.
Now mix all the ingredients and put in mixer container with little water to make a coarse paste.
serve this chutney with steamed rice, gingelly oil or ghee.
serve with dosa, molagootal rice, curd rice, dal rice etc.
No comments:
Post a Comment