Saturday, September 22, 2012


Serving size - 3 or 4

Preparation time - 5 to 10 minutes

Cooking time - 5 minutes

 I made this thuvayal on the next day of vinayagar chathurthi. Because we usually eat lot of varieties of dish on the festive days. This might leads to indigestion. To avoid this, we use ginger in our cooking. Ginger has a lot of medicinal values too. This thuvayal is little spicy than other thuvayals.


Ginger - 6 inches
Coconut - 3 tbs
Brown sugar/Jaggery - 2 tsp
Urad dal - 4 tsp
Red chillies - 8 to 10
Curry leaves -4 or 5 (optional)
Tamarind - 1 1/4 inches
Cilantro - few leaves (less than 1/4 cup)
Hing powder - 1/2 tsp
Oil - 2 tsp
Salt - as required


  1. Remove the skin of the ginger and slice it into small pieces.
  2. Heat oil in a pan, fry urud dal, hing powder and red chillies together for 1 or 2 minutes in a low flame. Before they goes to dark brown color, remove it from the heat and keep it aside.
  3. Fry ginger in the same pan for a minute and fry coconut,curry leaves & tamarind to it for less than a minute.
  4. Allow it to cool. Grind urud dal, red chillies and salt into coarse powder.
  5. Add, coconut, ginger, curry leaves, tamarind, brown sugar, cilantro and grind 1 or 2 rounds.
  6. Add little water and grind to paste.
  7. Ginger thuvayal is ready. Serve it with white rice or idly or dosa.
If you don't want too spicy, please add oil or ghee with rice.

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