Ginger thokku recipe is a South Indian style pickle that has the aromatic and spicy, ginger root as the main ingredient.
Ginger is an integral part of Asian cuisine. Most of the Indian dishes have ginger as one of the ingredients. They are either minced, chopped or added as a paste in the dishes and impart a great flavor to the dish. They are also available in fresh or dry form. This humble root has great health benefits. They help in digestion and is used to treat nausea. How can we forget the flavorful ginger chai, a must for all ginger lovers. Ginger is used as a homemade remedy for treating cold, cough and sore throat.
Coming to the recipe, we Indians love our pickles and some of us can’t have a meal without a serving of pickle. Pickles are made at home, with the seasonal fruits or vegetables available and stored for months.
This ginger thokku is a yummy recipe for anyone who loves the taste and flavor of ginger. A mix of sweet, sour and spicy, this thokku can be had as an accompaniment for rice, rotis or tiffin items like dosas and idlis.
Ginger Thokku / Inji Thokku / Ginger Pickle Recipe
- 1 cup finely chopped fresh ginger
- 2 dry red chillies
- 1/2 tsp fenugreek seeds / vendhayam / methi seeds
- gooseberry-sized tamarind
- 1.5 tbsp powdered jaggery
- A pinch of asafoetida
- A few curry leaves
- Salt to taste
- Peel the skin of ginger, wash and chop it finely.
- Soak tamarind in 1/4 cup hot water. Then extract tamarind juice and keep aside.
- Heat 2 tsp oil in a pan. Add fenugreek seeds and dry red chillies and saute for a couple of seconds.
- Then add chopped ginger. Fry for 2 minutes.
- Add tamarind extract and jaggery and cook this till all the water dries up.
- Cool this mixture and then grind into a paste, along with salt, without adding water.
- Heat 2.5 tbsp oil in a pan. Add asafoetida and curry leaves and saute for a second.
- Add the ground paste and keep stirring continuously in low flame.
- Once the oil separates from the mixture, you can switch off the flame.
- Let the thokku cool and then transfer it to a clean, dry container.
Preferably use sesame / gingelly oil for making thokku.
Use only a dry spoon for taking the thokku.
Ginger thokku can be used as a side dish for rice, idlis, dosas or chapatis.