Inji Thokku
Ingredients
- 250 gm Ginger / இஞ்சி - chopped
- 5 - 6 nos Red Chili, Dry / வற மிளகாய் - adjust to your spice level
- 1 lemon size Tamarind extract / புளிக் கரைசல்
- 50 gm Jaggery / வெல்லம் - grated, optional
- 100 ml Sesame Oil / நல்லெண்ணெய்
- 1 tsp Mustard seed / கடுகு
- 1 pinch Asafoetida / பெருங்காயம்
- 1 tsp Salt / உப்பு - adjust to your taste
Instructions
- Heat little oil in a pan
- Sauté ginger, red chili well, allow it to cool
- Grind ginger, red chili into coarse paste
- Heat little more oil in a pan
- Add mustard, allow it to splutter
- Simmer the flame
- Add ground ginger, red chili, tamarind extract, asafoetida
- Add sesame oil little by a little while stirring the paste well
- Cook the paste well while continuously stirring until oil starts to separate from the paste
- Add salt, jaggery, stir well until jaggery mixes with the paste
- Switch off the flame, allow it to cool
- Store in an airtight container
Notes
Serve along with dosai, curd rice, roti
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