Ginger - Curry Leaf Thogayal

Ginger and Curry leaves are usually limited in the quantity we consume and most people generally tend to pick them out from the food and waste them. The health benefits of these two wonderful ingredients are countless and i personally love these two and this thogayal.

Thogayals, i feel are a powerhouse of not just flavor but nutrients too. Not to forget that you can prepare them within 10 minutes. They can be served with plain hot rice and ghee, or even as an accompaniment for Rotis or a topping on soups/ salads. The possibilities are endless. Oh and the silver lining, they can hold good when refrigerated for 4 -5 days at the least.

so make them when you have time to have something nutritious and yummy to fall back on when you don't have time to cook an elaborate meal.

Ingredients:

• Ginger - 20 Gm
• Curry Leaf - a handful/ 1 cup
• Salt
• Tamarind -  the size of a gooseberry
• Broken Urad Dal - 2 Tbsp
• Coconut - 2 Tbsp
• Asafoetida - 1 Tsp
• Red Chilli - 4 to 5
• Gingelly Oil - 1 Tsp

Method:

• Clean and skin the ginger and cut them into small 1 inch pieces.
• Clean and dry the curry leaves
• Heat a pan and add the oil. Once it is hot, first add in the toor dal and roast it on slow flame till it becomes golden brown in color.
• Then add in the ginger, tamarind, Red chillies, adafoetida and cook them for 3 to 5 minutes.
• Switch off the heat and transfer them to a mixer jar
• Add in the coconut and salt and grind to a coarse thick consistency
• serve with main course of your choice

Note:

• You do not have to roast the coconut. The coconut would take off some heat from the ginger and would prevent a burning sensation in your stomach from just ginger.
• Adjust red chilli and salt, as per your taste.