The ancient town of Kumbakonam is famous for its temples. You cannot pass through a street without coming across atleast 2 or 3 temples.
You find plenty of turmeric, ginger, round green chillies and tender mangoes. Steeped in its tradition amidst the towering temple gopurams, is the authentic aroma of 'Kumbakonam Sirappu Samyal' wafting through the air. Once such traditional recipe is Inji Thogayal. I got this recipe from my grandmother, Olly.
For those who love the flavour of ginger, it is a pure bliss to eat Inji Thogayal with steaming hot rice, a drop of ghee and a roasted pappad... A humble satisfying meal!
This entry goes to 'GRAMATHU KAIMANAM' event hosted by Shama Nagarajan
1 tsp toor dal
4 tsp urad dal
3 curry leaves
2 red chillies
3 inches ginger
1/4 tsp mustard seeds
1 small gooseberry sized tamarind (about 3-4 inches)
salt to taste
hing 2 dashes
1 tsp gingely/sesame oil
Peel ginger and coarsely chop into pieces.
Add oil in a kadai, splutter mustard seeds. Add curry leaves.
Add toor dal and urad dal, pepper, red chillies, ginger (in order) and roast well till golden brown.
Add hing and leave for 2 seconds.
Transfer to a mixie and grind together with salt and tamarind to a coarse powder.
Now add little water and grind to a coarse thogayal like paste.
Serve with steaming rice and a drop of ghee. It can also be served with dosa.
Note: In most thogayals, urad dal is accompanied with channa dal, however, toor dal is used here.