Ginger is a wonderful root tuber used as spice and as medicine. Ginger is called as Inji in Tamil and Adrak in Hindi. Ginger is known for its medicinal and culinary use. Spicy masala dishes won’t be without ginger, as it helps to digest food. Ginger is used in all type of dishes including tea, candies, breads, cakes and soups. Further ginger helps to cure sore throat and cold. Ginger juice with fresh lemon juice cures stomach problems effectively. Ginger is also used in dried form.
I prepare Inji Thuvayal when any of my family member feels heaviness in stomach or indigestion. I use ginger, coconut, tamarind and red chilli as ingredients (all items should be fried well). This remains fresh in fridge for 4 to 5 days. Seasoning is optional and we love it without seasoning. I came to know about this dish from my mother.
Cooking time: 15 minutes
- Fresh ginger – 50 gms approximately
- Coconut – half
- Red chilli – 5 no
- Tamarind – marble size
- Salt – as per taste
- Asafetida powder – generous pinch
- Oil – 1 tea spoon
- Peel and cut ginger into small pieces; cut coconut into small pieces.
- Heat a pan with few drops of oil; add red chilli, asafetida fry for few seconds, remove and keep; similarly fry ginger, coconut and tamarind separately for few seconds and keep separately; allow it to cool.
- Grind all fried items to a coarse paste with salt. If you want to keep for 2 to 3 days, grind it with minimum water.
- Serve with rice as side dish or with curd rice.
- Tamarind quantity can be varied to suit your taste.
This post is part of the event “Health Nut Challenge –3: Healing Foods” hosted by Yasmeen of Health Nut.