Thengai Pottukadalai Thogayal | Thengai Thuvaiyal | Thogayal Recipe

Thengai Pottukadalai Thuvaiyal, a delicious and quick to make thuvaiyal/thogayal from coconut and roasted chana dal. 

Next to coriander/thogamalli thogayal, this is my another favorite thuvaiyal, i love to have them with simple rice and rasam or you can have this as side dish for kootan soru( famous combination from our native.) or any variety like puliyodharai/lemon rice.

Making thogayal using mixie/blender is a bit tricky, even a slight increase of water makes it as chutney instead of thogayal. After few initial trials, now i can make thick thogayal using mixie, the key is to add a tsp of water at a time to get the exact texture as using "Ammi"( a indian hand mortar & pestle ).Now let's checkout the recipe.

Thengai Pottukadalai Thuvaiyal

Preparation Time : 5 mins | Cooking Time : 0 mins | Serves : 2 
Recipe Category: Thuvaiyal | Recipe Cuisine: Indian

Ingredients
Coconut - 1/4 cup
Pottukadalai/Split roast gram dal - 1/4 cup
Green Chili -1
Garlic - 1 pod
Tamarind - a pinch
Salt - to taste

Thengai Pottukadalai Thogayal | Thengai Thuvaiyal | Thogayal Recipe Thengai Pottukadalai Thuvaiyal, a delicious and quick to make thuvaiyal/thogayal from coconut and roasted chana dal.

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Procedure

Take the coconut in the mixie/blender jar, add green chili, garlic and tamarind into the jar and run the mixie till it becomes coarse.

Now add the pottukadalai & salt in to jar and   run the mixie till it all mix together.

Scrape the sides of the jar, add little water and run mixie till it comes together as thuvaiyal consistency.

Now Thuvaiyal/Thogayal is ready to serve.

Related:How to make Mango Thokku

Notes:

• Adjust the green chili as per your taste.
• Add little by little water to get perfect consistency.Else it became like chutney.
  

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Nellikai Thuvaiyal | Gooseberry Thuvaiyal | Thuvaiyal Recipe

Nellikai Thuvaiyal, a healthy and tasty thuvaiyal made from gooseberries. Today's recipe is from my mom's place. Amma made this thuvaiyal for our lunch yesterday along with puli kuzhambu,katti paruppu & siru kizhangu thuvaram. All i did was clicked and had this yummy meal. Amma told me about this thuvaiyal a long time ago, since it's hard to find  fresh gooseberry in US, i haven't tried on my own so far. So this is the first time i had this thuvaiyal and really liked it a lot. Best accompaniment for curd rice for sure !!! If you're looking for some healthy & tasty thuvaiyal, do give this a try, i'm sure that you won't be disappointed.

Nellikai Thuvaiyal | Gooseberry Thuvaiyal

Preparation Time : 5 mins | Cooking Time : 20 mins | Serves : 5 to 6 
Recipe Category: Accompaniment | Recipe Cuisine: Indian

Ingredients
Gooseberry - 6
Red chili - 10 to 12
Urad dal - 1 tbsp
Garlic - 2 pods
Tamarind - 1/2 goose berry size
Grated Coconut - 2 tbsp
Curry leaves - 2 springs
Salt - to taste 
Sesame Oil - 1 tsp + 2 tsp

Procedure

Wash the gooseberry and put it in the pressure cooker along with little water.Cook it for one whistle, let the pressure released by itself and then open the cooker, cut the gooseberry into four and remove the seed. Next heat a kadai with 1 tsp of oil and add the urad dal.Let the urad dal roast for one min, then add the red chili, tamarind, curry leaves,salt one by one and roast it till nice aroma comes from it.Then add the coconut and garlic, let them also roast till they are aromatic. Remove from flame and let it cool completely.First put the roasted ingredients into the mixie jar and grind into coarse paste, then add nellikai, if needed add water and grind into smooth paste.Heat the kadai with remaining oil, add the grounded thuvaiyal and saute it till it becomes non-sticky.That's it, Tasty and Healthy Nellikai Thuvaiyal is ready.

Notes:

• Depends on the tanginess of the nellikai, add more or less of tamarind.
• Here i have used skinned & slitted urad dal for best flavor. But you can use whatever you have.
• Sesame oil gives great flavor to the thuvaiyal.
  

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Kale Chutney | Kale Thogayal | Chutney Recipe

Kale Chutney, a healthy and tasty chutney made the kale. In recent times, kale becomes so popular and i have seen lot of recipe with kale on the social media, it's considered as one of the nutritious greens by the nutritionist. It has so many vital vitamins, minerals and antioxidants, so it's highly recommended by nutritionist to include in our diet frequently. But kale is totally new to me, apart from making chips which we love to the core, i haven't had any idea on how to use it in our daily cooking. 

After knowing the nutritional value of kale, i thought of include them in our diet more frequently, but the recipes that i found online for kale were mostly salads, since we are not salad people, i bought them very rarely for chips only. Recently when i chat with my neighbor, she told me that she makes chutney with kale, instantly i love the idea, but i forget to ask her for the recipe, so i went with the my favorite coriander chutney recipe instead of coriander i used kale. To my surprise, it was so good and really liked it, ever since it's became one of the regular chutney in my home for the morning breakfast, sometime i made them as thick thogayal and had with rice too, either way it taste awesome.

Kale Chutney | Kale Thogayal

Preparation Time : 5 mins | Cooking Time : 10 mins | Serves : 2 - 4 
Recipe Category: Chutney | Recipe Cuisine: Indian

Ingredients
Kale - 1/4 bunch
Coconut - 1/4 cup
Chana dal - 1 tsp
Urad dal - 1 tsp
Red Chili - 2
Garlic - 1 pod
Tamarind - a small piece
Oil - 1/2 tsp
Salt - to taste
To Temper
Oil - 1/2 tsp
Mustard & urad dal - 1/4 tsp
Curry leaves - few

Procedure

First heat the pan with 1/2 tsp of oil, add the chana dal, urad dal and red chili, roast them till the dals are golden brown,remove from the pan and keep it aside.Next remove the thick stalk from the kale, chop them roughly and add into the same pan along with garlic and tamarind. Add enough water and cover cook them till the kale becomes soft. Let it cool completely. In a mixie jar, add the roasted dals,chili and coconut.Grind them into coarse mixture, then add the cooked kale, enough water (you can use the cooked water from the kale if you have) and salt into it and grind them again into smooth chutney.Temper the ingredients listed under "To Temper " and add into the chutney. Tasty and healthy Kale chutney is ready. Serve it with tiffin or you can have it as thogayal with rice also.

Notes:

• It takes 8-10 mins to cook the kale soft in the medium flame.
• Even the 1/4 bunch of kale gives chutney enough for minimum 3 person.
• Adjust the chili as per your taste and also you can use the green chili too.
  

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Kothamalli Thogayal | Coriander Thogayal | Thogayal recipe

Kothamalli Thogayal/Thuvaiyal, a perfect accompaniment made from coriander leaves that goes well with both tiffen items and rice. If i were to pick one chutney/thogayal to eat for rest of my life,without a doubt, i would chose corinader chutney/thogayal. As i like it so much,often I have prepared both chutney and thogayal with coriander leaves.Usually i prepare chutney for breakfast/dinner and thogayal as one of the accompaniment of our lunch.Since we dry roast all the ingredients before grinding and later saute them till all the moisture evaporates and become thick, it stays well for days in room temperature itself.

Kothamalli Thogayal

Preparation Time : 10 mins | Cooking Time : 10 mins | Serves : 2 to 4 
Recipe Category: Accompaniment | Recipe Cuisine: Indian

Ingredients
Coriander leaves - 1 small bunch(3/4 cup tightly packed)
Grated Coconut - 1/4 cup(loosely packed)
Urad dal - 1 tsp
Red Chili - 2 or 3
Garlic - 2 pods(small)
Tamarind - a peas size
Oil - 1/2 tsp + 1/4 tsp
Mustard & urad dal - 1/4 tsp

Procedure

Heat a pan, add 1/4 tsp of oil, add urad dal and roast till it becomes golden brown.Remove it from the pan, then add the red chili & garlic in the same pan and roast till the chili becomes crispy.Remove the chili and garlic from the pan,then add coconut & tamarind and roast till the coconut becomes golden bown, remove from the heat and let it cool.Remove the coriander leaves from stem, no need to remove all the stem, just remove the thicker stems on the end and keep it ready. Add chili,garlic,coconut & tamarind into mixie jar and grind into coarse mixtureThen add the coriander leaves, salt and little water , grind into smooth pasteHeat the pan for tempering with 1/2 tsp of oil.Add mustard, let it splutter, then add the urad dal & grounded thogayal and saute it till becomes single mass.That's it, Kothamalli Thogayal is ready to serve.

Notes:

• Roasting coconut helps to increase the self life of thogayal.
• You can use green chili instead of red ones.
• While sauteing the thogayal, keep the flame in low to avoid burning at the bottom.
  

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