Inji Thokku

#InjiThokku  #GingerPickle : #Ginger is called #Inji in Tamil. Ginger [ Zingiber officinale ] is one of the most widely used spices [ condiments ] all over the world and it is used extensively in Indian and Chinese cuisines.
Ginger root is used not only for its flavor and also for its therapeutic properties. The therapeutic property is due to a chemical component called gingerol. It acts as a highly potent antioxidant and anti-inflammatory agent. Ginger has been used in our dishes as it helps proper digestion of food. Traditionally Ginger has been used as home remedies to ward off various ailments.
So daily we should try to include ginger either fresh or dried form in small quantities in our food.
Now a recipe to prepare a spicy pickle using ginger.

Ingredients :
150 gms	Ginger
8 - 10	Red chilly [ adjust ]
1/2 Tsp	Fenugreek
Amla size	Tamarind
1/2 Tsp	Turmeic powder
15 - 20	Curry leaves [ optional ]
1 Tsp	Jaggery [ adjust ]
1 Tsp	Mustard seeds
2 Tsp	Salt [ adjust ]
1/3 cup	Gingelly oil [ till / sesame oil ]

Method :
Soak tamarind in lukewarm water.

Wash ginger well and remove the skin.
Chop nicely into julians.
Heat a kadai with 1/2 Tsp of oil on a stove over medium flame.
Fry fenugreek till it turns golden color and transfer into a mortar.
Set aside.

Now fry red chilly in the same kadai adding 1/2 Tsp of oil.
Keep stirring till it turns deep red in color.
Transfer into a bowl and keep aside.

Then in the same kadai add 1 Tsp of oil and saute ginger julians.
Keep stirring till its raw smell goes off and turns slightly golden color.
Turn off the stove.
Transfer into a bowl and allow to cool down to room temperature.
Squeeze tamarind and get the pulp.

Now transfer sauteed ginger, red chilly, salt and jaggery into a blender jar.
Grind coarsely and then add tamarind pulp.
Grind into a smooth paste.
Transfer into a bowl and set aside.

Heat a kadai with remaining oil on a stove over medium flame.
Crackle mustard seeds and then add curry leaves.
After that add the prepared paste & turmeric powder and mix well.
Adjust salt.
Keep stirring at regular intervals.
The paste slowly turns into a single mass and oil starts coming out.
At this stage powder the roasted fenugreek using a pestle and add into the kadai.
Mix well for a minute.
Turn off the stove and transfer into a clean and dry porcelain bowl or bottle.
Close only after the thokku comes down to room temperature.

Tasty tasty spicy inji thokku is ready.
It goes well with almost all tiffin items and tastes great with thayir sadham.

It can be stored in a dry and clean bottle for ten days to a month at normal room temperature.
Take extra care to use only a clean and dry spoon to take out the pickle every time.

Other pickle recipes you might like to try

lemon in salt

kothamalli thokku

nellikkai thokku

Avakkai urugai

maangai thokku