Thuvaiyal or Thogayal is similar to chutney but slightly more tick in texture. It is made of dhal (Tur dal) / lentils and is served with rice dishes.
If one wants to have a simple meal any day doing away way with elaborate cooking of vegetables etc, “Paruppu Thuvaiyal” is prepared quickly to be mixed with plain rice and eaten. Also it can be consumed along with packed lunch like lime rice, tamarind rice etc or as a side dish with rice and ‘rasam” or “pulikuzhambu”. In this recipe “tur” ( Red gram) dhal is the main ingredient.
COOKING TIME: 15 mins
1. Red Gram Dhal ( Tur Dhal) : 1/2 Cup or 75 grams
2. Dry red chili: 3
3. Garlic: 2 cloves
4. Grated Coconut : 2 Tablespoons
5. Tamarind : one small piece
6. Oil: 1 Tablespoon
7. Salt: 0.25 Teaspoon
Heat the oil in a skillet and fry all the above items except salt and tamarind. Fry till the dhal turns to a golden brown color. Remove and cool the contents. Put all the ingredients along with salt and tamarind in a blender and grind to a coarse consistency adding 1/4 cup water.
TIP: You can replace Tur dhal with any other dhal like Bengal Gram, Black Gram, Green Gram or Cow Pea and make it.
India has many different types of chutneys. In the Southern states coconut chutney is a very common accompaniment to breakfast dishes like idli and dosa. It’s an easy to make side-dish and adds a wonderful taste to the meals.
Cooking Time: 10 minutes Servings : 2
Grated Coconut : ½ cup
Puffed Bengal Gram Dhal: 2 tablespoon
Green chilli peppers: 2
Salt : ¼ teaspoon
Mustard: ¼ teaspoon
Oil : 1 teaspoon
Curry leaves: 1 sprig Method: Put all the ingredients except the oil, mustard and curry leaves, in a blender. Blend to a paste. Heat the oil in a pan and add the mustard and curry leaves. Pour this over the ground paste and season with salt.
Pudina or mint is used in chutney and other dishes all over India. Pudina chutney goes well with breakfast items like idli, dosa and pongal. It can be eaten with rice and also used in sandwiches.
One bunch of Mint leaves.
3 small onions (shallots)
2 green chillies
1 Table spoon puffed Bengal gram dhal (pottu kadalai)
2 Table spoon grated coconut
Small piece of tamarind and salt
Clean mint leaves. Pour one teaspoon oil in a pan and fry the small onion, green chillies, mint leaves and grated coconut for a couple of minutes. Let this cool for a bit and then put everything in a blender and grind to a smooth paste adding a little water.