Ginger Thuvaiyal / Inji Thuvaiyal With Pepper Corns

I could not stay away from blogging but at the same time couldn't able to do much like before. So i try to make very simple dishes and also not spending/caring much time for presentation n pictures. Simply wanted to click few appealing shots. Since i am not completely back to normal but somehow manage to do my routine work. For some kind of passion/attraction i am not able to leave my lil' space which is going to reach its 400th post soon. I am so much excited about this great achievement and planning to treat/thank my viewers with a special post but not sure h will i able to do it?! Let me try my best :) Now coming to Ginger Thuvaiyal, very healthy and tasty thuvaiyal with lots of healing properties. This is also my Grandmom's recipe. The only change i made, instead of dry red chillies i used more pepper corns for the spiciness. This thuvaiyal.chutney goes well with hot white rice, curd rice  n other rice varieties also. One of the best home remedies for all kind if seasonal illness. Do give it a try n let me know h u like it?! The recipe as follows...

Ingredients

1. Ginger    1/2 cup(finely chopped)
2. Urad dal    2 tbsp
3. Chana dal    1 tbsp
4. Pepper corns    1-2 tsp
5. Asafoetida/Hing    1/4 tsp
6. Tamarind     1small gooseberry sized piece
7. Salt        to taste
8. Oil     1-2tsp

Method

• Heat oil in a pan, add chana dal,urad dal,hing and fry golden brown.

• After that add pepper corns n tamarind stir well and add ginger sprinkle little salt and fry for 2-3 minutes.

• And allow this mixture to cool completely.
• Then grind it to a fine coarse paste along with salt n little water.
• That's it, ginger thuvaiyal ready. Serve with Hot rice n a dollop of ghee.

Notes:
Instead of pepper corns u can also add dry red chillies and add few pepper corns.
Do not fry ginger for long time, it will give bitter taste.
If u want you can also add 1tsp powdered jaggery while grinding.
Add very little water while grinding and also don't grind it to a fine smooth paste make it bit coarse.
It stays good in room temperature for 2 days, refrigerated one stays for a week if handled properly use clean n dry spoon.

 Sending this recipe along with two archived entries to Julie's EP series-Herbs N Spices event Happening @ Prabha's Cooking under the theme "Ginger N Pepper Powder".

 Mushroom Pepper Masala

Egg Pepper Masala