VIRUNDHOMBAL

Ginger Thokku, also known as Inji Thokku, is a traditional South Indian condiment that is loved for its bold flavour and medicinal benefits. During my childhood, my grandmother used to prepare many varieties of thokku at home. I still remember enjoying her style of cooking, especially the generous use of oil and jaggery that made every thokku taste divine and stay fresh for a long time. This Ginger Thokku is my own kitchen experiment inspired by her methods. It turned out to be a big hit at home and tasted absolutely delicious with curd rice. You can also mix it with hot rice and enjoy it as Inji Puli Sadam. Watch the video carefully and try this traditional ginger thokku at home. Important Tips for Preparing Ginger Thokku 1. Peel the ginger and rinse it well. Chop the ginger into medium-sized pieces. If chopped too finely, ginger may taste bitter. Since the ginger is sautéed and then ground, medium-sized pieces work best. 2. Instead of grinding, you may also grate the ginger using a c...

This Mushroom Kurma is a simple, flavourful one-pot recipe that can be prepared within 20 minutes. It has a light, well-balanced gravy without heavy cream or cashew paste, making it perfect for everyday cooking. During our recent Christmas long weekend trip to Ilanji, we tasted this delicious mushroom kurma in a small hotel near Virudhunagar. Because of heavy traffic in Madurai, our lunch got delayed and it was already around 4 PM. Most hotels had no meals available, so we stopped at a small roadside restaurant. There was no crowd, but the food turned out to be surprisingly good. We ordered parotta and mushroom kurma, and the gravy was incredibly tasty. I enjoyed it so much that I asked the cook about the recipe. He kindly shared the base gravy ingredients, which inspired me to recreate this kurma at home. This mushroom kurma has the perfect consistency—not too thick and not too watery—making it ideal for parotta, dosa, chapathi, and idiyappam. If you prefer light, flavourful gravies o...