Chutneys, Sizzling Tastebuds

Inji Thogayal / Inji Thuvayal | Spicy Ginger Chutney

As we enter the third week at JTTC (Journey Through the Cuisines) – another Mega BM this April, I had made several choices for Alphabet I : Idiyappam, Inji Poondu Kozhambu and Idli Upma. Somehow went with the comfort zone of Inji Thogayal. Although I make it almost weekly, I noticed I hadnt blogged about this version at all,although i have my MIL’s version.

Like most Tamil household dishes, this too takes me back to my paati (maternal grandma) who would make this along with Jeera Milagu Rasam. And served with hot rice and ghee / sesame oil, you really didnt need any other accompaniment. My elder one and husband also love this Chutney so I make it in a rather large batch and we eat it over several days. My husband loves this with lots of tempering (tadka) so I made this especially for him over a weekend, and it got polished off. 

Apart from the consistency (runny vs not-so-runny at all), the primary difference between chutney and thuvayal is the use of tamarind and fried lentils in the latter along with the fact that it is used to mix it with rice, Whereas chutney is primarily used with Idli / Dosa / Pongal etc. 


Thuvayal / Thogayal is therefore an important condiment in the everyday tamil menu that it provides a balanced dish as well cleanses the palate for the next course. 

Again, many households make this thuvayal without coconut, but I add in a batch of coconut to counter the fiery spice from the ginger. and some households use green chillies in both thuvayal and chutneys, but I always prefer Red chillies. For all Thogayals, grind the ingredients first without water into a dry coarse powder, and only then add enough water just to moisten it lightly. 

Do make this and let me know how you liked it. Similar Thuvayals can be made with Ridgegourd (peerkangai), Karivepalai (Curry leaves), Chow chow (chayote Squash), Pudina, Thengai (just coconut+spices), Paruppu (Lentils only) . All of these go very well with Rasam Rice / Plain steamed rice / Curd rice, and keeps well for 2-3 days under refrigeration.

JTTC, Day 9 : Inji Thogayal / Thuvayal

Course : Sides / Condiments / Accompaniment

Spice : Medium to High

Prep time : 15 mins, Cook time : 10 mins : Serves : 4 


  • Inji / ginger – 50 gms
  • Urad dal / Split black gram – 4 TBSP
  • Dry Red chillies – 4 to 6 nos
  • Fresh Grated coconut – 1/2 cup
  • Salt – to taste
  • Tamarind – 1 medium lime sized
  • Jaggery – 1 TBSP
  • Hing / Asafoetida – 1/8 tsp
  • Oil – 1 tsp

Tempering :

  • Oil (1/2 tsp), Curry leaves (opt.), Urad dal / split black gram – 1 tsp
  • Asafoetida /Hing – a pinch



In a deep bottomed pan, heat oil. Fry all ingredients except salt and jaggery under “ingredients” list one by one. Let the lentils brown and the ginger sauté well. Cool and grind with little water to a thickish paste. We don’t need it runny like a chutney. 

Add salt and jaggery and mix well.

Now prepare the tempering with the ingredients above, and add to the thogayal.

Serve immediately with hot rice and ghee / sesame oil. 


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63


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  1. Suma Gandlur

    Flavorful chutney that works for breakfast dishes too. Coincidentally I too haven't posted this yet on my blog.

  2. cookingwithsapana

    Inji chutney looks flavorful and delicious.Good one to pair with rice.

  3. Torviewtoronto

    looks fabulous and delicious

  4. This is a new type of ginger chutney for me. Adding coconut sounds sooo yummy!! Will try this soon.

  5. That's one flavorsome thogayal you got there!

  6. vaishali sabnani

    I am bookmarking all the chutneys posted during this BM. My son will soon have a feast . The ginger chutney definitely sounds delicious.

  7. Amara’s cooking

    Addition of coconut to the chutney is flavorful and I have to try it soon:)

  8. I was expecting this thogayal from you for this alphabet. addition of coconut is very interesting

  9. Sandhya Ramakrishnan

    That is a lovely recipe and I have never made it myself before. Bookmarking this to try soon 🙂

  10. The Pumpkin Farm

    this is something similar to what is served at gajalee…i will make this one soon…it will be great for digestion i believe

  11. Priya Suresh

    Lipsmacking here, seriously love this thuvayal with rasam rice.

  12. Same pinch for inji. I posted thokku though. Love this combo. Rasam rice and inji chutney. amazing

  13. Nalini's Kitchen

    I was planned to share Inji thogayal then settled in Idiyappam.Finger licking thogayal,love to have it with rice drizzled with ghee.We do make this way except jaggery.

  14. Smruti Ashar

    I have never tried a chutney using ginger. Such a flavorful combination!

  15. Gayathri Kumar

    This thuvayal with rice is such a classic combination. I can have this any time of the day. With lots of tempering thuvayal looks so nice..

  16. MySpicyKitchen

    For some reason i thought inji is tamarind. I love this chutney but never comes out good when I make it at home. The recipe I follow does have coconut in it.

  17. Lovely ginger chutney. I think this is the winner for the letter I, right?

  18. Chef Mireille

    wow what a flavorful chutney

  19. Hot rice, Inji thogayal and kootu ….perfect combo. Looks very inviting kal

  20. Loved your platter. Hot rice with some gingelly oil and inji thogayal is a perfect lunch!!

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