Wednesday, December 3, 2008

Thogayal's are nothing but a spicy "chutney" kinda stuff which are often mixed with rice and eaten.My fav is the "Peerkangai" (Ridge guard) thogayal.


Ridgeguard - 1 (peel the thick skin and chop it into cubes)
Tomatoes - 1 chopped
Red Chillies - 7-8(increase the number as per spice level)
Asafoetida - a pinch
Urad Dal - 2 tbsp
Tamarin water - 2 tsp
Oil - 1 tsp

Method -

1.In a kadai, heat 1/2 tsp oil and saute the Urad dal,red chillies and hing/asafoetida till the dal turns brown.
2.Once done keep it aside and in the same kadai add 1/2 tsp oil and saute the Ridge Guard.Once it gets tender, add the tomatoes and saute till it gets cooked.
3.Coarsely grind the Ridgeguard and the dal together along with salt and tamarin water

In the above recipe, tomatoes can be avoided.I like it to be tangy so I use tomatoes.

Similarly "Thengai Thogayal" ie. coconut thogayal can be made by using Coconut.(No tomatoes for this).The inside seeds of Snakeguard can be used to make thogayal too.The recipe is same as Ridgeguard thogayal's recipe

For Parpu thogayal (Dal thogayal) use a handful of Toor Dal instead of the vegetables.No tomatoes or Urad dal for this.Jes saute the toor dal in oil along with red chillies and hing and coarsely grind it.

All the above thogayals shud be eaten with hot rice and ghee


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