Aarthi (my sister)
Thogayal is a coarse paste made in several flavours with the accompaniment of urad dal and channa dal. Thogayal in any form is always my favourite with hot steaming rice and a drop of ghee. Thengai thogayal always tops the list! I love the thengai thogayal made by mom, mil, both my grannys...They are all unique in their own way and very very tasty.
1 cup grated coconut, 4 tbsp urad dal (whole preferred- thanks to premama)
1 tbsp channa dal
2-3 dashes hing
1 big gooseberry sized ball of tamarind (should be about 6 inches long)
salt to taste
2 green chillies
3 red chillies (can be reduced according to taste)
3-4 curry leaves (premama's fav addition)
1/4 tsp mustard seeds
2 tsp gingely oil
Add oil in a kadai, splutter mustard seeds, add curry leaves. Now add the channa dal and urad dal. While roasting add hing and all the chilies. Add tamarind ( tamarind can actually be added directly instead of taking out the extract because we are going to grind everything to a paste- thnx mom). Roast till dals are golden brown. Add the coconut gratings and just fry for a few seconds. Transfer to a mixie. Grind dry with enough salt first. Then, add some water and grind to a thick coarse paste as shown in picture. Enjoy with steaming hot rice and a drop of ghee/ sp of gingely oil. It tastes great with avarakkai molagu kootu!! yumm!!