Ingi (Ginger) Theeyal

Ingredients:

Ingi (Ginger) 250 gms
Chili powder 1 Teaspoon
Coriander (Dhaniya) powder 1 Teaspoon
Tamarind pulp 2 Tablespoon
Oil
Salt

Method:

• Peel ginger and cut into small pieces (Take care to make all pieces same size).
• Fry the ginger pieces in oil.
• Grind the fried ginger pieces in mixcy by adding little water, chili and dhaniya powder.
• Add tamarind and salt to the paste.
• Add oil to kadai and add mustard.
• When it splits add urid dal fry till it turns brown.
• Add this to the ginger paste.

Ingi theeyal is ready. Can store it in air tight container and keep it in fridge and can be used like pickle. It goes well with paruppu kulambu.