As we enter the mid peak of summer here, comfort foods and light summer meals like khichdi, kadhi, rasam, raita and thogayals are making their way to the lunch menu. Thogayal or thuvaiyals are thick lentil-tamarind chutneys which are mixed with steamed rice (now also with millets / quinoa) and sesame oil in South Indian homes. Sometimes, a vegetable base is also added like this amazingly delish Red Cabbage Thogayal
What are the different thogayals that are usually made ?
Thuvayals can be made with Ridgegourd (peerkangai), Karivepalai (Curry leaves), Chow chow (chayote Squash), Pudina, Thengai (just coconut+spices), Paruppu (Lentils only) or even Kovakkai (ivygourd). All of these go very well with Rasam Rice / Plain steamed rice / Curd rice, and keeps well for 2-3 days under refrigeration.
What is usually served with Thogayal?
Like most Tamil household dishes, this too takes me back to my paati (maternal grandma) who would make this along with Jeera Milagu Rasam. And served with hot rice and ghee / sesame oil, you really didnt need any other accompaniment. My elder one and husband also love this Thogayal so I make it in a rather large batch and we eat it over several days. My husband loves this with lots of tempering (tadka) so I made this especially for him over a weekend, and it got polished off. Some people love thogayal with kootu, rice , rasam and some ghee drizzled on top.
How is Thogayal different from the usual chutneys?
Apart from the consistency (runny vs not-so-runny at all), the primary difference between chutney and thuvaiyal is the use of tamarind and fried lentils in the latter along with the fact that it is used to mix it with rice, Whereas chutney is primarily used with Idli / Dosa / Pongal etc. Thuvaiyal / Thogayal is therefore an important condiment in the everyday tamil menu that it provides a balanced dish as well cleanses the palate for the next course.
Pin for later
Tips to make a great thogayal
- For all Thogayals, grind the ingredients first without water into a dry coarse powder, and only then add enough water just to moisten it lightly and then grind it thick.
- Dry roast all ingredients, cool and then grind in short bursts (see last tip below) for best results. This roasting also increases the shelf life of the thogayal
- Again, many households make this thuvayal without coconut, but I add in a batch of coconut to counter the fiery spice from the ginger. and some households use green chillies in both thuvaiyal and chutneys, but I always prefer Red chillies.
- Shallots / garlic is not added in Tambrahm thogayals, although some people do add them
- Tempering for thogayals is optional, but at my place we love all thogayals with extra tempering 🙂
- Thogayals are best ground in a grinding stone - a long slab of stone with a cylindrical stone on top to grind it over that (ammikal in Tamil) to give a rustic feel of the dish. In the absence of an ammikal, grind any thogayal in short pulse mode than 1st or 2nd speed. We need the consistency to be thick and the texture quite coarse.
Do make this and let me know how you liked it.
Let's make Inji Thogayal / Thuvayal
Course : Sides / Condiments / Accompaniment Spice : Medium to High
Prep time : 15 mins, Cook time : 10 mins : Serves : 4
Ingredients to make Inji Thogayal
- 50 grams Fresh ginger (Inji)
- 4 tablespoon Split black gram (Urad dal)
- 4 Dry Red chillies (adjust spice)
- 25 grams Tamarind (or use 1 teaspoon tamarind paste)
- ½ cupFresh Grated coconut
- 1 teaspoon Salt
- 1 tablespoon Jaggery (optional but recommended)
- ⅛ teaspoon Asafoetida (hing, skip for GF)
- Oil - 1 tsp
Tempering (optional)
- ½ teaspoon Oil
- 1 sprig Curry leaves
- 1 teaspoon Urad dal
How to make Inji Thogayal:
- In a deep bottomed pan, heat oil. Fry all ingredients except salt and jaggery under “ingredients” list one by one. Let the lentils brown and the ginger sauté well. Cool and grind with little water to a thickish paste.
- We don’t need it runny like a chutney.
- Add salt and jaggery and mix well.
- Now prepare the tempering with the ingredients above, and add to the thogayal.
- Serve immediately with hot rice and ghee / sesame oil.
Inji Thuvaiyal | Inji Thogayal
Ingredients
- 50 grams Fresh ginger Inji
- 4 tablespoon split black gram Urad dal
- 4 Dry Red Chillies adjust spice
- 25 grams Dry Tamarind or use 1 teaspoon tamarind paste
- ½ cup Fresh Grated coconut
- 1 teaspoon salt
- 1 tablespoon Jaggery optional but recommended
- ⅛ teaspoon Asafoetida hing, skip for GF
- 1 tsp Oil
tempering
- ½ teaspoon Oil
- 1 sprig Curry Leaves
- 1 teaspoon Urad dal / Split black gram
Instructions
Watch the video below in full to get the complete recipe. If you are visiting us for the first time, please do share, like and subscribe to our channel ❤️❤️
- In a deep bottomed pan, heat oil. Fry all ingredients except salt and jaggery under “ingredients” list one by one. Let the lentils brown and the ginger sauté well. Cool and grind with little water to a thickish paste.
- We don’t need it runny like a chutney.
- Add salt and jaggery and mix well.
- Now prepare the tempering with the ingredients above, and add to the thogayal.
- Serve immediately with hot rice and ghee / sesame oil.
Suma Gandlur says
Flavorful chutney that works for breakfast dishes too. Coincidentally I too haven't posted this yet on my blog.
cookingwithsapana says
Inji chutney looks flavorful and delicious.Good one to pair with rice.
Sujata Roy says
Ginger chutney sounds so healthy and delicious. Loved the use of fresh coconut. It will definitely enhance the taste. I would love to try it to enjoy with hot steamed rice and ghee.
Kalyani says
THanks Sujata. Do try!
Torviewtoronto says
looks fabulous and delicious
Pavani says
This is a new type of ginger chutney for me. Adding coconut sounds sooo yummy!! Will try this soon.
Srivalli says
That's one flavorsome thogayal you got there!
vaishali sabnani says
I am bookmarking all the chutneys posted during this BM. My son will soon have a feast . The ginger chutney definitely sounds delicious.
Amara’s cooking says
Addition of coconut to the chutney is flavorful and I have to try it soon:)
Unknown says
I was expecting this thogayal from you for this alphabet. addition of coconut is very interesting
Sandhya Ramakrishnan says
That is a lovely recipe and I have never made it myself before. Bookmarking this to try soon 🙂
The Pumpkin Farm says
this is something similar to what is served at gajalee...i will make this one soon...it will be great for digestion i believe
Priya Suresh says
Lipsmacking here, seriously love this thuvayal with rasam rice.
Srividhya says
Same pinch for inji. I posted thokku though. Love this combo. Rasam rice and inji chutney. amazing
Nalini's Kitchen says
I was planned to share Inji thogayal then settled in Idiyappam.Finger licking thogayal,love to have it with rice drizzled with ghee.We do make this way except jaggery.
Smruti Ashar says
I have never tried a chutney using ginger. Such a flavorful combination!
Gayathri Kumar says
This thuvayal with rice is such a classic combination. I can have this any time of the day. With lots of tempering thuvayal looks so nice..
MySpicyKitchen says
For some reason i thought inji is tamarind. I love this chutney but never comes out good when I make it at home. The recipe I follow does have coconut in it.
Harini R says
Lovely ginger chutney. I think this is the winner for the letter I, right?
Chef Mireille says
wow what a flavorful chutney
veena says
Hot rice, Inji thogayal and kootu ....perfect combo. Looks very inviting kal
Unknown says
Loved your platter. Hot rice with some gingelly oil and inji thogayal is a perfect lunch!!
Mayuri Patel says
Have not tried Inji Thogayal before but it sure sounds very tempting. Enjoying it with rice is making my mouth water. Will have to give this chutney a try as soon as I get some fresh coconut.
Kalyani says
it is indeed mouth watering, you may try a small batch of this thogayal with dessicated coconut but it won't be the same as using fresh / frozen coconut
Priya Vj says
My favorite thogayal anytime and I make it the same way as yours with coconut. The sweetness from the coconut cuts the spice level of ginger and makes it subtle on the palate. V loves to mix thogayal with rice and pair it with cabbage kootu 🙂
Kalyani says
yay!! more power to inji thogayal :p
Shobha Keshwani says
Inji thogayal looks so delicious. It is an easy recipe and ginger has lots of health benefits too. Will try it sometime.
Kalyani says
Thanks shobha. yes it is super healthy and delish too! do try it sometime
Preethi says
Inji thogayal looks absolutely irresistible. One of the most flavourful and delicious thogayal. Serving it with milagu rasam is a pure bliss.
Kalyani says
yes, we love that combo of milagu rasam+this thogayal.
Archana says
Have never tasted inji thgayal as yet. Sounds extremely flavourful will make some to serve on Ugadi day.
Kalyani says
do try ARch! I wish I could send you some soon!
Priya Srinivasan says
Ahaa superb kalyani! Inji thuvaiyal with some steaming hot rice and gingely oil is bliss on plate! Such a mouth-watering side!
Kalyani says
it surely is a mouth watering side, Priya! thanks..
Mina Joshi says
This is such a healthy recipe for Thogayal. Adding ingredients such as coconut, jaggery and tamarind to the ginger makes this such a traditional dish.
Kalyani says
thanks Mina ! yes totally delicious, totally traditional !
Rinku Bhattacharya says
This looks so satisfying! Love the suggestions for the different variations.
Kalyani says
Thank you, Rinku!