Ginger is a herb which is used , in most Indian cuisines. Ginger helps in dealing with most digestive issues , gives relief during nausea , especially during chemotherapy , eases menstrual pain and general immunity Ginger garlic paste, is a common ingredient ,in most gravy dishes in Indian cooking , Ginger tea , is most sought after beverage ,especially during winter. Ginger thokku , adds zing to most breakfast items and can be eaten with plain rice or curd rice , Its easy to make and can be stored for 10 days or more .
Ingredients
- Ginger 100 grams
- Tamarind 40 grams
- Salt as desired
- Jaggery 2 teaspoons
- Green chilies 2 to 4 ( chopped )
- Sesame oil 1/4 cup
- Mustard 1 teaspoon
- Asafoetida 1/2 teaspoon
- Fenugreek powder 1 teaspoon
Method
- Wash the ginger very well to remove all the dirt. Scrub them well . Peel the outer skin .
- Cut them into very small pieces or grate them .
- Soak the tamarind in 1 cup of water for half an hour .
- Dry roast the fenugreek seeds , till it becomes hot, in low flame and powder them fine .
- In the same pan or kadai , add oil . When it gets heated , add mustard . When it splutters , add green chilies and asafoetida and shallow fry .
- Add ginger and salt and shallow fry for two to three minutes . Grind them to a smooth paste. Add them to the kadai again .
- Extract thick juice from the tamarind and add to the ginger paste , Stir and cook in low heat , till it thickens and reduced to half .
- Add jaggery and stir , The thokku will loosen again , stir and cook in low heat , till oil starts appearing at the top.
- The thokku is ready . Cool and bottle. Use it when necessary .
