Showing posts with label Thogayal/ Thuvayal. Show all posts
Showing posts with label Thogayal/ Thuvayal. Show all posts

Inji Thogayal (Ginger chutney)

Author: kittymatti / Labels:

Recipe Courtesy: Janaki Krishnaswamy

The ancient town of Kumbakonam is famous for its temples. You cannot pass through a street without coming across atleast 2 or 3 temples.

You find plenty of turmeric, ginger, round green chillies and tender mangoes. Steeped in its tradition amidst the towering temple gopurams, is the authentic aroma of 'Kumbakonam Sirappu Samyal' wafting through the air. Once such traditional recipe is Inji Thogayal. I got this recipe from my grandmother, Olly.

For those who love the flavour of ginger, it is a pure bliss to eat Inji Thogayal with steaming hot rice, a drop of ghee and a roasted pappad... A humble satisfying meal!

This entry goes to 'GRAMATHU KAIMANAM' event hosted by Shama Nagarajan




Ingredients:

1 tsp toor dal
4 tsp urad dal
4 peppercorns
3 curry leaves
2 red chillies
3 inches ginger
1/4 tsp mustard seeds
1 small gooseberry sized tamarind (about 3-4 inches)
salt to taste
hing 2 dashes
1 tsp gingely/sesame oil

Peel ginger and coarsely chop into pieces.
Add oil in a kadai, splutter mustard seeds. Add curry leaves.
Add toor dal and urad dal, pepper, red chillies, ginger (in order) and roast well till golden brown.
Add hing and leave for 2 seconds.
Transfer to a mixie and grind together with salt and tamarind to a coarse powder.
Now add little water and grind to a coarse thogayal like paste.
Serve with steaming rice and a drop of ghee. It can also be served with dosa.
Note: In most thogayals, urad dal is accompanied with channa dal, however, toor dal is used here.

16 comments

Red Capsicum Thogayal/ Chutney

Author: kittymatti / Labels: ,

Red capsicum chutney/ thogayal

Recipe Courtesy: Sudha Raghunathan


I am a big thogayal fan! Recently, my uncle Sriram recommended capsicum thogayal. Sudha maami is an expert in capsicum thogayal and poondu rasam.
I tried her recipe a few days back... It was simply superb! It tastes a lot like tomato thokku with a distinct capsicum flavour.
It tasted great with white rice, curd rice and dosa.. It is a two-in-one; thogayal cum chutney.


Ingredients:
1 red bell pepper/ red capsicum
1/4 orange/yellow capsicum
1 roma tomato
2 tbsp urad dal
1/2 tsp channa dal
2-3 red chillies
1 green chilli
2 inch tamarind (if the tomato is not very tangy)
salt to taste
3 peppercorns
3 curry leaves
1/4 tsp mustard
3 tsp oil
2 dashes hing


Cooking Directions:

Chop the tomatoes very finely. Chop 1/4 of the red capsicum very finely.
Chop the yellow bell-pepper and 3/4 of red bell-pepper coarsely.
Add oil in a kadai, splutter mustard seeds. When they crack, add curry leaves.
Add the dals, chillies, peppercorns, hing and roast till golden.
Transfer to mixie and grind to a coarse powder.
Add some more oil, add the coarsely chopped bell pepper and saute till crisp. Transfer to mixie and grind together with dals to a coarse paste with salt and tamarind without adding water.
Add oil again in the pan, add the finely chopped tomatoes and finely chopped bell peppers. Saute till very soft and done. Add the paste and continue to saute till it comes to thogayal consistency. Check for salt. Serve with rice/ dosa.
This recipe goes to Mahimaa's 15 minute cooking event

20 comments

Zucchini Thogayal

Author: Priya / Labels:

Recipe and Photo Courtesy:Priya(my friend)

Ingredients:

Zucchini-1 (chopped roughly with the peel)
Urad Dal -2 tbsp
Channa dal -1 tbsp
Sesame seeds/Til- 1tsp
Grated coconut -2tbsp
Tamarind- a marble sized piece (or to taste)
Oil- 3 tsp
Salt (to taste)
Red chilies -4
Green chilies -2
Asafoetida/ Hing-a pinch
Water- to grind the mixture



Method of Preparation:

-In a pan, add 1 tsp oil and roast the dals, sesame seeds, chilies, asafoetida and roast till the dals get just slightly brown. Add grated coconut and stir for a few seconds. (Make sure to stop before the coconut starts browning).Keep aside on a plate and allow the mixture to cool.
-In the same pan add the remaining oil and sauté the sliced zucchini. Add salt and tamarind.
-Once they cool, blend the mixture and sautéed zucchini to a thogayal consistency.
-Serve with hot rice and Kootu!

(This dish is a great side for dosas too. Just add a little more water while you grind and temper with mustard seeds!)

11 comments

Vengaya Thogayal (onion thogayal)

Author: kittymatti / Labels:

Vengaya Thogayal
Photo Courtesy: Aarthi (my sister)

Vengaya Thogayal.. My sister, Kamala Paati and mom make this thogayal really well. Here is their recipe

Ingredients:


4 tbsp urad dal , 1 tbsp channa dal
1 cup chopped onions
3 red chillies
2 green chillies
2 curry leaves
1/4 tsp mustard seeds
2 tsp oil
1 marble sized tamarind
salt to taste
3 dashes hing

Add some oil in a kadai, splutter mustard seeds, curry leaves, hing. Add urad dal and roast well till golden brown. Add the chillies. When well roasted, transfer to mixie. Grind this to a dry powder first. Again add oil in a kadai, saute the chopped onions. When golden and glassy, transfer to a mixie.
Grind onions and the powder together with salt and tamarind to a coarse thogayal like paste by adding water carefully.
Serve with hot rice and gingely oil/ghee

Note: Onions should be crispy. Do not grind too much and make the paste very smooth. Crunchy onions bits is the highlight of this thogayal.



9 comments

Cabbage Thogayal / Muttai Kos Thogayal

Author: kittymatti / Labels:

Cabbage Thogayal

My friend Priya always talks about the cabbage thogayal served in her hostel canteen (Hindustan college of Engg, Girls hostel). She inspired me to make it today. You must definitely try it. Even if you hate cabbage, believe me, this is simply out of the world !! It tastes a lot like thengai thogayal. This is the best thogayal I have ever eaten. For the first time I ate thogayal rice without a side-dish!

Here is our recipe.. It is a sure hit :)

Ingredients:

1 cup shredded cabbage
3 tbsp urad dal
1 tsp channa dal
3 tbsp coconut grated
3 dried red chillies
1 green chilli
hing 3 dashes
salt to taste
mustard seeds 1/4 tsp
curry leaves 3
tamarind- 1 big gooseberry size
oil 3 tsp

First add some oil in a kadai and saute cabbage till crisp. Transfer to a mixie.
Add a little more oil in the same kadai. Splutter mustard seeds, curry leaves, hing. Add the dals and roast till golden. Then add chillies, tamarind, coconut. After a minute, transfer to a mixie.
Grind together with salt to a coarse thogayal like paste.

Serve with hot rice and ghee/gingely oil. Any kind of kootu would be great with this rice :)

6 comments

parupu thogayal/thuvayal

Author: kittymatti / Labels:

Parupu Thogayal

At home, we have never made molagu kozhambu without paruppu thogayal. When I was a kid I hated molagu kozhambu and preferred eating paruppu thogayal rice dipping them in a drop of the kozhambu. Even though my taste buds have evolved thru years, I always mix parupu thogayal in my molagu kozhambu rice.

Photo Courtesy: Srinivasan, Padmini (parents)

Photo courtesy:Aarthi (my sister)

Ingredients:

5 tbsp toor dal
2 inches tamarind
1 red chilli
salt to taste
hing 2 dashes
gingely oil 1 tsp

Add oil in a kadai, when it gets hot, add the dal and the rest of the ingredients and fry till golden brown. Transfer to a mixie and first grind it dry. Slowly add water and grind to make a smooth paste. Parupu thogayal has a property of absorbing water unlike the other thogayals. Make it to a smooth paste with a little more water than the other thogayals. It will slowly absorb the excess water on resting. Serve with rice, molagu kozhambu, cabbage/brinjal curry!

A variation of the above recipe (Courtesy- Radha, my co-sister)

Ingredients:
1/2 cup toor dal
2 red chillies
2 curry leaves
3 tsp coconut
salt, hing 3 dashes
2 inches tamarind.
Saute the above ingredients with a tsp of oil and when golden brown, grind to a smooth paste adding water.

0 comments

Karuvepalai/Curry leaf thogayal and Pudhina/Mint thogayal

Author: kittymatti / Labels:

Pudhina Thogayal
Photo Courtesy:Priya (my friend)

Both these recipes are very similar and hence I decided to post them together. Both are very healthy dishes and can be served with rice or any other South Indian tiffin.

Ingredients

4 tbsp urad dal
1/2 tbsp channa dal
2 dashes hing,
salt
1/2 cup curry/ pudhina leaves
1/4 tsp mustard seeds
2-3 red chillies
1 small gooseberry sized tamarind (about 4 inches)
2 tsp gingely oil

Add oil, splutter mustard seeds. Add the dals, hing, chillies and fry till almost golden colour, now add the curry leaves/ pudhina and saute till the raw smell goes. Grind with salt and tamarind (either extracted or whole) to a raw coarse paste with a little water.

Adding a piece of ginger along with the curry leaves while making karuvepalai thogayal, increases the flavour tremendously. (thanks siyamee) You can call it karuvepalai inji thogayal

0 comments

Coriander/Cilantro/ Kothamalli Thogayal

Author: kittymatti / Labels:

Kothamalli Thogayal
Photo courtesy: Aarthi (my sister)


Most thogayal recipes are similar. You just need to vary the major ingredient. Kothamalli thogayal is versatile and has a very fresh flavour. It goes very well with rice or you can even serve it as a side dish with dosas!


4 tbsp urad dal , 1 tbsp channa dal
1 cup chopped coriander leaves
hing 3 dashes
salt to taste
1 big gooseberry sized tamarind
4 red chillies
2 tsp gingely oil
1/4 tsp mustard seeds

In a kadai, add oil, splutter mustard seeds, add the dal. Fry well, add hing. Add the red chillies and fry till all the dals become golden brown. Grind together with enough salt, fresh coriander leaves and tamarind (either directly or extracted- depends on your convenience) to a raw coarse paste with water. Serve with steaming hot rice and a drop of ghee.

0 comments

kathrika Thogayal/ Brinjal thogayal/ Eggplant thogayal

Author: kittymatti / Labels:

Kathrika Thogayal

Photo courtesy: My sister, Aarthi


Though I am not a big fan of this item, people who love the taste of brinjal are sure to love it. My mom and sister make it very often.



Ingredients:

4 tbsp urad dal , 1 brinjal / American eggplant (the big one, which is suitable for charring on fire directly) , 1 tbsp channa dal
hing 3 dashes
salt to taste
3 red chillies, 2 green chillies, mustard seeds 1/4 tsp
tamarind 1 small lemon sized
gingely oil 2 tsp

Brush the skin of the brinjal with a coat of oil. Cook the brinjal directly on fire till the skin gets charred and the pulp is soft and cooked. Mash the pulp and keep aside. Fry the rest of the ingredients with oil till golden brown. Grind the ingredients with the mashed brinjal. Serve as a side dish with rice.

0 comments

Thengai thogayal/ Coconut thuvayal

Author: kittymatti / Labels:

Thengai Thogayal
Photo Courtesy: 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.


Ingredients:


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!!

2 comments

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