Today a lazy saturday morning my brain is in no mood to play the 5 minute "what to cook today" game ..Yes this surely is my one of the top 5 activities for the morning...pick the right vegs and decide the menu....

So I decide to quick fix the lunch and voila made a ginger thogayal which I had tried a long time ago courtesy aunty. My husbands maternal aunt is a benovalant lady. I have always been touched by how much ppl do for others without expecting anything in return . A tru gem she is. She would prepare the yummiest of Iyer 'chapadus' lunches for all cousins... As we all gather to visit her tirelessly she would mix and grind the ingredients. The aroma of freshly ground masala sambhar and crisp alapalams would fill the air.



I have learnt many a things from her above all something that my dad always emphasised "neeki kar dariya mein dall" If I could transalate what he said in hindi "do good and forget it.Do not wait for the return". Well perima is a true standing testimony to this ...

Now for the recipe

Ginger 3/4 cup washed , peel and cut to long slices
Urad dal 3 tsp

Chana dal 1 tsp

Tur dal 1 tsp

Red chillies 3
Hing /asafoetida few pinches
Salt
Tamarind
Gingelly oil/Nala ennai (optional) 2 tspn

Take 1 tbspn oil in a pan and fry the dals , chillies with hing. Set aside when dals turn brown . Make sure you keep stirring to avoid from burning.
Now fry the ginger in the same oil for about5-7 mins on medium flame.
Now grind the ginger along with the remaining ingredients to a coarse paste. Add the salt and the gingelly oil.

You can do a tadka of mustard seeds if you like, just as some like the thogayal/chutney with tadka .You can serve this with rice and a curry and yummy lunch is ready. Goes well with dosa also.