Thengai Thogayal

Whenever I ask my hubby the thogayal he wants, his first choice is always thengai thogayal, the spicy and tangy thogayal goes well literally with everything just hot rice or tangy rasam or curd rice. The perfect mixture of dals and coconut makes the taste of this thogayal liked by every one. One of my hubby's friend prefer to eat it just like that in a cup with a spoon. Though he drinks water every other spoon he still relishes it. 

Ingredients:
Grated coconut - 1 cup
Thuvar dal - 3/4th cup
Tamarind paste - 1 tbsp
Salt to taste
Curry leaves a few
Red Chillies - 8 nos
Gingely Oil - 2 tbsp

Method:
In a pan add gingely oil and when hot add thuvar dal and when it starts turning brown add curry leaves red chillies. When the red chillies get fried add the grated coconut and mix well. Switch off the flame and add the salt and the tamarind paste. Let it cool and grind it to a coarse paste adding very little water. 
Serve it with hot rice and gingely oil. It can also be served with dosa or chappati.

Paruppu Thogayal by Malini

Pathiya Samayal Contest entry by Malini Mk

Ingredients:
1 cup of toor dal / thuvar dal
1/4 to 1/3 cup of grated coconut (optional, usually they don’t use coconut for pathiya samayal I guess)
3-4 of dry red chillies
A pinch of perungaayam
2 tbsp of oil

Salt
Heat oil in a pan add Perungayam and add the toor dal. Fry until reddish golden brown - about 3-4 mins. add the coconut Next, add the red chillies Mix well with salt. Set aside to cool completely. Grind to a coarse paste with enough water.

Paruppu Thogayal by Rajeshwari Ganesh

Pathiya Samayal Contest entry by Rajeshwari Ganesh

Ingredients:

Thuvar dal - 2 teaspoon
Pepper - 1/2 teaspoon
Salt - To Taste
Gingelly oil - 1 teaspoon
Curry leaves - few

Method:
Heat oil in pan and thurdal, pepper and salt and fry till the dal turns golden brown color.
Grind this in a mixer along with curry leaves and serve with hot rice

Peerkangai Thokku by Krithika Karthik

Ingredients:

1 big peerkangai serves 4 people...

Preparation time: 20 minutes

Ingedients required:

1 peerkangai

1 small tomato

3-4 red chillies

Half spoon Dhaniya

Tamarind and salt to taste

Method:

Cut Peerkangai into small pieces .along with tomato, red chillies, dhaniya, tamarind and salt grind everything in mixie .. Please do not add water while mixing the ingredients. Do not mash completely.let the mix be a little coarse.

Take a kadai,add 2 spoons of refined oil. Add mustard, allow it to spatter. Add some perungayam powder and add this thokku mix and heat it on kadai till the raw smell goes off. Once the mix becomes thick,and the raw smell goes off,switch off the stove and let it remain in the kadai for 10m mints. we can then have this thokku with hot rice, or idli or dosai..

Chutneys and Thogayals (Thuvaiyals)

Chutneys
* Ginger Chutney
* Ginger Chutney - II
* Peanut Chutney
* Coconut Chutney
* Coconut  Chutney - II
* Mint Chutney
* Mint Chutney - II
* Mint Chutney - III
* Coriander Leaves Chutney
* Mint Chutney with Onion
* Spicy Chutney
* Mint Coriander Thokku
* Tomato Chutney - Jain Style
* Spicy Tomato Chutney - For Travel
* Red Chutney - For Chats and Dips
* Red Garlic Chutney
* Dry Chilly Chutney - Chettinad Style
* Katta Meeta Chutney
* Tamarind Chutney
* Methi leaves Chutney
* Small Onion Chutney
* Marcha Rot
* Coconut Mint Chutney
* Tomato Mint Chutney
* Raw Mango Chutney

Thuvaiyals
* Paruppu Thuvaiyal by Rajeshwari

* Paruppu Thogayal by Malini

* Paruppu Thogayal using Bengal gram
* Groundnut Thuvaiyal
* Horse Gram Thuvaiyal

* Pacha Manga Chammandi