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Saturday, 25 August 2007

Ingi (Ginger) Theeyal


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

  • 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.


Shella said...

This is quite like the injipuli that we make in Kerala. I guess Tallu-Mallu cuisine will be sister-sister cuisine.

Divya said...

Yep you are right.