North Arcot Style Inji Thogayal | Ginger Relish from North Arcot | Gluten Free and Vegan Recipe

Hi Supermoms,

'Inji' means ginger in Tamil language. Ginger has so many medicinal properties . It has been used in ancient Indian medicine and also has special mention in Ayurvedic texts. It has the properties to increase the 'Agni' or the 'Digestive Fire' in our body . Small quantities of ginger can give lots of health benefits. 

Fresh Ginger is available in plenty during winters and recently I cooked a tasty heirloom Inji thogayal recipe. The recipe was easy to follow with minimum steps. The main trick is to keep cooking   the thogayal mixture over low flame till all the water content is absorbed and the oil separates . 

My aunt in North Arcot Paddy Fields 

This heirloom recipe was shared by my dear aunt Usha Ramesh . She has done her Masters in Nutrition and Dietetics and is a passionate cook. She has spent many years teaching Nutrition and dietetics to Higher Secondary Children . She was a favourite teacher and many students from even other departments would come to taste her food. When she comes across new dishes, she would immediately give it a try and add her own style to it. I am so happy and proud to share her recipe with all of you. 

She adds that " This Inji Thogayal is like a relish, an instant pickle. It tastes really good with rice, chapathi, dosa and parathas.  You can adjust the amount of chillies according to your spice preference. Soaking the ingredients in water for an hour helps to reduce the heat . Do try and share your family feedback. I would love to hear it". 

North Arcot Style Inji Thogayal | Ginger Relish from North Arcot :

Recipe Courtesy: Mrs.Usha Ramesh

Preparation time : 1 hour 

Cooking time : 25- 30 minutes ( low flame) 

Serves : 4-6

1 cup = 250 ml cup

Storage : Keeps good for 3-4 days when stored in a clean, dry and odour free container. 

Ingredients :

150 gm ginger ( peeled and chopped)

2 small lemon size tamarind balls OR 1/2 cup tamarind ( loosely packed, de-seeded and cleaned) OR 1/4 cup thick tamarind paste

12-15 dry red chillies ( Salem Gundu milagai tastes best ) 

1/2 teaspoon peppercorns ( optional)

salt to taste 

For tempering :

3 tablespoon sesame oil

1/2 teaspoon mustard seeds 

1/2 teaspoon urad dal/husked and split black gram 

1/8 teaspoon asafoetida 

Method :

1. Soak ginger, tamarind, peppercorns ( optional) and dry red chillies in 1/2 cup water for an hour.

2. Grind it to a smooth paste.

3. Heat oil in a heavy bottom kadai or pan.

4. Temper with mustard and urad dal.

5. Add asafoetida and the ground ginger mixture.

6. Add salt and cook over low flame stirring every few minutes.

7. Cook till the oil separates on the sides of the pan.

8. Switch off and allow the mixture to cool completely before storing it in an air tight container. 

Your delicious Inji thogayal is now ready !!

Like ginger ? Then you will love the  Inji Sorasam recipe. 

Happy Cooking !

With love,

Masterchefmom