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Ginger and Green Chilies in Yogurt (Injithayir)

by Ammini Ramachandran

This simple ginger and yogurt chutney is very easy to prepare. It is also aids digestion.

½ cup finely grated fresh ginger
4 green serrano chilies
1 cup of plain yogurt
salt to taste
1 tablespoon canola, vegetable or corn oil
½ teaspoon mustard seeds
1 dried red chili pepper (serrano, cayenne or Thai), halved
a few curry leaves

In a blender grind the ginger, green chilies, salt and a couple of tablespoons of water together to a smooth, thick puree. Combine with the yogurt and stir well. Heat the oil in a skillet and add mustard seeds. When they start spluttering, add halved red pepper and curry leaves and remove from the stove. Pour over the chutney and stir well.

A financial analyst turned freelance food writer, Ammini Ramachandran, writes about the history, culture and cuisine of her home state Kerala, India, on her web site http://www.peppertrail.com. Her recipes and articles have been featured in The Providence journal, Flavor & Fortune, www.leitesculinaria.com, and www.ThingsAsian.com. She is working on  a cookbook about the vegetarian cuisine of Kerala against a backdrop of cultural and culinary history. She is a member of the International Association of Culinary Professionals and Culinary Historians of New York.

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