Inji Thokku Recipe | Ginger Thokku Recipe

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Inji Thokku (Ginger Thokku) , is a thick gravy made out of chopped ginger, chili and tamarind. This is one of the traditional thokku variety we make at home. My MIL learnt this recipe from her mom who used be an expert in making homemade pickles. The secret to any thokku or pickle is the cooking process. Some pickles don't need cooking like Instant Raw Mango Pickle or Tindora pickle, but as far as thokku is concerned, cooking is the main process in getting right consistency. We need to cook the thokku in low flame till the oil separates then only it will stay fresh and have longer shelf life. This Inji Thokku is a great travel friendly food. We can pack this thokku in an air-tight container and relish with rice or roti!

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Tips for making Inji Thokku Recipe | Ginger Thokku Recipe | Adrak Achar Recipe:

Wash the ginger thoroughly as its a root vegetable it will have lots of sand on the outer part.
Use a spoon to peel the skin it will help to peel all the uneven corners too.
Tomato added is optional. Instead we can add lemon size tamarind.
Once we start cooking the ginger paste, it will bubble up and try to spill. So Cover the pan with a lid and cook till the oil oozes out.
Cook the ginger paste in very low flame to avoid getting burnt or stuck to the bottom of the pan.
Store the Thokku in air-tight container for longer shelf life.

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Recipe Card for Inji Thokku Recipe | Ginger Thokku Recipe | Adrak Achar Recipe:

INSTRUCTIONS WITH STEP BY STEP PICTURES:

Soak tamarind in warm water for 10 mins. After 10 mins, squeeze out thick tamarind juice and set it aside. Wash ginger twice and peel the skin off the ginger. Chop the ginger roughly and set aside.

Heat 2 tablespoon Sesame oil in a pan. Add green chili, red chili and ginger to the pan. Saute the ginger for 2-3 mins.

Next, add tomato and tamarind to the pan. Saute the tomatoes till they are soft and tender.

Allow the ginger mixture to cool off completely. Take the mixture in the mixer jar and grind it to smooth paste.

Heat oil in a pan. Add mustard seeds and allow it to sputter.

Then add the ginger-tomato mixture. We can rinse the mixer jar with ½ cup of water and add it to the pan.

Add necessary salt and grated jaggery. Keep cooking the Ginger mixture in low flame.

The Ginger Thokku starts to thicken and one stage the oil gets seperated. Keep stirring occasionaly to prevent the thooku from getting burnt or stuck to the bottom of the pan. Switch off the flame once the oil separates. Store the thokku in an air-tight container and refrigerate for longer shelf life.