Tuesday, February 21, 2017

Inji Manjal Tokku - Ginger And Raw Turmeric Relish


Ginger has been adding zing to our every day dishes since time immemorial. Ginger with its unmistakable aroma is the sole main ingredient in this tokku. On opening the bottle of tokku the sharp spicy flavour hits your senses and immediately kindles the digestive fire. Hence Inji tokku with a morsel of rice is an ideal starter for people with loss of appetite, nausea or biliousness. You can enjoy the tokku even without any of the above symptoms to just  relish the delicious relish! The addition of raw turmeric has given a beautiful brown ochre hue to the Inji Manjal Tokku.


Fresh ginger (Peeled and chopped) 1 cup
Fresh raw turmeric (Peeled and chopped) - 1/4 cup
Tamarind - a small lemon sized ball (Soaked)
Jaggery - a small lemon sized ball (powdered)
Red chillies - 4
Salt - 1 tsp
Sesame oil - 4 tbsps
Mustard seeds - 1 pinch
Asafoetida powder - 1 pinch
1. Grid together chopped ginger, chopped turmeric, soaked tamarind, powdered jaggery, red chillies and salt into a smooth paste.
2. Heat sesame oil in a kadai and add mustard seeds.
3. When the mustard splutters add asafoetida followed by the smoothly ground ginger paste.

4. Cook on medium flame stirring all the time. The paste will absorb all the oil.
5. Keep cooking stirring all the time till the tokku leaves the sides of the kadaia
6. Stop cooking when the oil separates and the yellow ochre colour changes to a glistening brown      ochre colour.

Cool the Inji Manjal Tokku before storing it in a clean dry jar.

I started feeling hungry when the tokku emanated a very pleasant aroma while cooking.One small lick to check salt made me ravenous well before meal time!
It tastes fabulous with steaming hot rice topped with a spoon of fresh ghee. 

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