Ginger thokku is a South Indian condiment made from ginger, which is a popular spice used in many Indian dishes for its strong and spicy flavor. Ginger thokku is made by grinding ginger along with other ingredients such as tamarind, red chili powder, jaggery, salt, and various spices.
The mixture is then cooked with oil until it reaches a thick and spreadable consistency. Ginger thokku is usually eaten as a side dish or as a condiment with rice, chapati, dosa, or idli. It is also known for its medicinal properties and is said to aid digestion and boost immunity.
Ginger thokku can be made at home or purchased from Indian grocery stores. It can also be stored in an airtight container in the refrigerator for a few weeks.
Inji (Ginger) Thokku
100
Grams approx10
minutes15
minutesGinger thokku is made by grinding ginger along with other ingredients such as tamarind, red chili powder, jaggery, salt, and various spices
Ingredients
Ginger – 4 to 5 big pieces
Red Chillies – 6 to 8
Fenugreek – 1 teaspoon
Mustard – 2 teaspoons
Tamarind – lemon size
Jaggery – lemon size
Oil – 3 to 4 tablespoons
Salt – 2 teaspoon or as per taste
Directions
- Wash the ginger, scrap the skin and cut it into small pieces.
- Soak tamarind in little hot water
- In a kadai put the fenugreek and dry fry till it become slightly pink. Do not over fry. Remove and powder it.
- Put the oil in a kadai and when it is hot, add ginger pieces and fry till it slightly changes its colour. Remove and keep it aside.
- Same kadai, add mustard and when it pops up, add red chillies and fry just for a second and remove.
- First Grind ginger, soaked tamarind (along with the water in which it is soaked), jaggery to a fine paste. Before removing, add seasoned mustard and red chillies along with fenugreek powder, salt and grind it once again.
Recipe Video
Notes
- If you do not want, you can omit jaggery. In that case, you can reduce the chillies.