Inji Thogayal (Ginger Thogayal)

I made inji thogayal yesterday for lunch. My idea was to serve it with idly, but it was a very simple side dish for rasam too.

Grated or chopped ginger - 2 tbps
Urad dhal - 1/4 cups
Red chillies - 3 or 4
marble-sized amount of tamarind (soak this in a tbsp of water)
freshly grated coconut - 3tbps
4-5 curry leaves
asafoetida a pinch

Dry roast the urad dhal and red chillies along with asafoetida. Once cooled, coarsely grind it first. Then add all the other ingredients along with enough salt and water. Adding raw curry leaves changes the whole taste and aroma of the dish.

"Super delicious Mommy", said my eight-year-old critic. Suuuuper deelicious !!!!!!!!!!