Inji / Ginger Thokku makes awesome side for Idli / Dosai / Upma. Usually its either Puli Milagai or Puli Inji which is made on either week to go with curd rice. Couple of packets of ginger went unnoticed in the refrigerator hence this thokku happened. Some good quality Sesame oil is mandatory for the perfect outcome. Vegeatble / Rice Bran oils/ Sunflower oils tend to tweak the flavors of the thokku.
Ginger - 1 cup
Red Chilly - 12 nos
Hing - 1/4 teaspoon
Fenugreek Seeds - 1/4 teaspoon
Mustard Seeds 1 teaspoon
Curry leaves - 2 Sprigs
Salt - 1 teaspoon
Sesame oil - 1/4 cup
How to Make:
Peel, wash, slice the ginger. Heat a tsp of oil add ginger, red chillies, fenugreek seed and saute until nice aroma comes from the ginger make sure not to char the chillies.
Allow to cool, blend to smooth paste, by scraping the sides with a spoon, add very little water and make into fine paste.
Heat oil in a kadai / pan splutter mustard seeds, add curry leaves, hing, ginger paste, salt and cook in low to medium heat (aprox 20 minutes) until the oil starts to end up in the sides of the kadai.
Remove from heat, allow to cool, store in air tight container and enjoy with Curd rice / Tiffin varieties.
Color totally depends on the quality of the red chillies.
Shelf life when refrigerated one week to ten days.
Fenugreek powder can be added at the end instead of roasting fenugreek seeds.
Red chillies can be increased if more heat is needed.