Please take a moment to LEAVE A COMMENT and a STAR * rating on the blog. Peerkangai Thol thogayal (ridge gourd peel chutney) Use a clean, dry spoon to scoop out the chutney from the jar. Some sutta appalam (roasted papad) tastes great. You can serve with thogayal with sambar-rice, rasam-rice and poriyal or thoran. It is a refreshing change to the palate post-festival binge. ![]() I make a small batch of thogayal after festivals. Show of hands if you like the combination of steamed rice with a dollop of thogayal and sesame oil drizzled on top! Pudina Thogayal recipe Serving Suggestion Pudina Thogayal recipeĪdd couple of tablespoons of water and grind the thogayal into a thick consistency (refer pic below). Transfer the ingredients to a mixer grinder jar or chutney jar, add salt to taste and asafoetida (hing). Pudina Thogayal recipeĪdd jaggery, a marble size tamarind and let it cool before grinding. Next add coconut, mix once and switch off the heat / flame. Pudina Thogayal recipe Pudina Thogayal recipe Lentils Roasting in Coconut Oil Pudina Thogayal recipeĪdd fresh mint leaves and saute until mint leaves shrink or reduce in volume. Roast lentils until they appear golden brown. Heat a pan, add oil, lentils (urad dal and chana dal) and whole dry red chilies. Rinse and drain the mint leaves in a colander. Pudina chutney is gluten free (unless you add asafoetida or hing) and Vegan. Adding sufficient water while grinding chutney is important. Water - The consistency of thogayal is thick. Quantity can be adjusted.įor roasting the lentils and dry chilies, I prefer using Coconut oil. Kashmiri red chilies (for the color), guntur chilies (the variety I have used - for heat) are top choices. The heat comes from dry red chilies and tamarind is used for tartness. ![]() It is dark in color.įresh or Frozen Coconut - Thaw coconut or use hot water while grinding thogayal. Tamarind - I have used seedless variety of tamarind. Urad Dal and Chana Dal are used for the recipe. Lentils - Lentils or dal is what sets apart thogayal from regular chutney. Pudina Thogayal (South Indian Mint Chutney).Read notes in the recipe card below Jump to: You can use fresh or frozen coconut for the recipe. The recipe is pretty basic and ingredients may be available easily in a South Indian pantry. One can make thogayal with coriander / cilantro, curry leaves or similar herbs. It builds appetite and helps in digestion. The recipe I share today uses fresh Pudina (Mint in English). Thogayal can be paired with curd rice or variety rice. This Pudina thuvayial can be served with rice or paired with breakfast specials like dosa or adai. ![]() It is spicy, tangy and refreshing with mint flavor. Pudina Thogayal or thuvaiyal is a delicious South Indian Mint Chutney with coconut, tamarind and lentils.
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