VIRUNDHOMBAL

Get ready for a burst of flavor with our Ginger Green Chilli Thokku recipe! This traditional South Indian side dish combines the spicy kick of green chilies with the aromatic warmth of ginger, creating a tangy and sweet symphony in every spoon. Perfect accompaniment for curd rice, idli, and dosa. The three main ingredients for this thokku are green chili, ginger, and tamarind. To balance the taste, we have to add a good amount of jaggery. For any thokku varieties, try to use clean and well-dried ingredients before sautéing. The ginger and green chili must be well-dried before sautéing.  In my previous post on Virundhombal, I shared a recipe for Ginger Pachadi with red chillies. For any ginger thokku or pachadi recipes, it's crucial to avoid prolonged sauteing of the ginger as it can impart a bitter taste. Adjust the quantity of green chillies to suit your preferred spice level. I also recommend against increasing the amount of fenugreek and mustard seeds as it can alter the overall...

Ginger green chilli pachadi recipe with full video and step by step pictures. This pachadi has a sweet, sour and spicy taste which makes a perfect accompaniment for curd rice, idli and dosa. It can be refrigerated for up to two weeks. This pachadi can be served immediately but it will taste better on the next day. These are the ingredients you need to prepare this pachadi Ginger and green chillies - start with fresh ginger. Do not replace it with store bought ground ginger paste.  In this recipe I chopped the ginger and it gives a chunky texture in the pachadi. If you don't like the chunky texture, grate the ginger by hand using a small cheese grater and then add it to the pachadi. Dark green chillies are very spicy, so add according to your taste.  Tamarind - use freshly extracted tamarind juice for best results. Soak the tamarind in hot water for 1 hour and then extract a thick juice.  Jaggery - usually added in the final stage which will balance the taste and make a th...