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Wednesday, 3 December 2014

Ginger-Curry Leaves Thogayal

Recipe : Pirandai, Inji, kariveppilai Thogayal.
(It contains more medicinal values)
Date : 03/12/2014
Shared by : Annapoorani Ganesan. 

This is my recipe that learnt from my mother. 

Ingredients
Take one fistful of curry leaves, 

1oo grams of ginger,
2 or 3 feet length pirandai(tender), 
2 Tablespoon udid da l(black gram dal),
half lemon size tamarind, 
3 normal size red chilli,
half atea spoon of black pepper,
a pinch of hing, 
2 tablespoonTil oil and 
salt to taste and 
small lemon size jaggery. 


Method
Wash the ginger, curry leaves, pirandai and peel the ginger, cut into small pieces, cut the pirandai and keep aside.  Put 1 table spoon oil in a kadai add red chilli, black pepper, udid dal and fry till the dal turn into golden brown Transfer into a plate to cool them.  Again pour 1 table spoon oil in kadai and add ginger pieces and fry till it comes Aroma and add curry leaves and pirandai pieces and sauté for few seconds and transfer into a bowl.  After cooling all the things add remaining ingredients in a mixer jar and grind it coarsely by adding some water and transfer into a bowl or container.  Now medicinal value thogayal is ready.(Free from Indigestion, Gas , Acidity, etc.)



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