Showing posts with label Thuvaiyal. Show all posts
Showing posts with label Thuvaiyal. Show all posts

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. 

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

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

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

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.

Peerkangai Thokku by Krithika Karthik

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

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..

Horse gram thuvaiyal

Horse gram - 1 cup
Curry leaves - 1/4 cup
Coriander leaves - 1/2 cup
Mint - a little
Garlic pods - 4 nos
Red Chillies - 2 to 4
Oil - 1 tsp
Salt to taste
Coriander seeds - 1 tsp

Pressure cook horse gram for about 4 to 5 whistles with very little water and let it cool. Heat oil in a pan and fry coriander seeds, cumin seeds, curry leaves, red chillies and garlic. When cold grind the fried items along with horsegram, salt and coriander seeds. This goes well with Pepper Jeera Rasam or Garlic Rasam. Can also be served with hot rice and ghee.

Horse gram helps in reducing weight.

Chutneys and Thogayals (Thuvaiyals)

* 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

* Paruppu Thuvaiyal by Rajeshwari
* Paruppu Thogayal by Malini

Recipe for Paruppu Thogayal - Bengal gram Red Chutney

It is raining and I want to have something real hot and spicy. The first thing that came out of my husband's mouth is, I would prefer a Paruppu thogayal and milagu rasam. I then made the Paruppu Thogayal, but as I had already made Rasam in the morning skipped the Milagu Rasam, though I made it the next day.

This is ofcourse a very simple and easy to make recipe, which can be made within 10 mins.

Thuvar Dal - 1 cup
Salt - To taste
Hing - a pinch
Curry Leaves - a few
Coriander Leaves - a few
Red Chillies - 8 to 12 (depending upon the spiciness).
Oil - 1 tbsp

In a pan heat oil. Fry the Thuvar Dal till it becomes golden brown. Add hing, red chillies and curry leaves and fry again.

Grind everything together along with coriander leaves. This can be had with hot rice and ghee. A great side dish for poondu rasam or milagu rasam too.