Modakithan Thogaiyal
Modakithan – 2 cups, tamrind -1 inch diameter , red chilis – 2, Urud dal – 4 tsps, salt – 1/4 tsp, jaggery – a pinch (optional). Pick the leaves of Modakithan wash and drain. Fry the leaves in oil … Continue reading →
Monthly Archives: February 2012
Neem flower Thogaiyal
Dried Neem Flower – 1/2 cup , red chillis – 2, urud dal – 4 tsp , tamarind – a pinch , salt – 1/4 tsp , oil – 1/4 tsp Roast red chillis, urud dal , tamarind and salt … Continue reading →
Orange Peel Chutney
Peels of orange (finely chopped) – 1 cup, red chillies – 8, urud dal – 6 tsps, asafoetida – 1/4 tsp, oil – 4 tsp, tamarind – 1/2 inch diameter ball, salt – 1/2 tsp Wash the skin of oranges … Continue reading →
Curryleaves mixed thogaiyal
curry leaves – 1 cup, urad dal – 6 teaspoon, gram dal – 2 teaspoon, red chilli – 4, tamarind – 1/2 diameter inch ball, asafoetida – 1/2 teaspoon, salt – 1/2 teaspoon, ginger – a small piece, whole black … Continue reading →
Puli Thogaiyal
Grind grated coconut with tamarind(one small ball), salt, jaggery, little bit of coriander leaves, curry leaves, a small piece of ginger, 3-4 green chillies, to a coarse paste, adding minimum water to a thick consistency.This goes well with milagootal with … Continue reading →
Mint thogaiyal
Roast 4 tsp of urud dal, 4-5 red whole peppers(dried chillie), in little oil.Add fresh mint leaves(1 cup) ato this after switching off the stove and stir for a while.To this add a pinch of asafoetida, salt, a pinch of … Continue reading →
Ridge Gourd thogaiyal
Peel the skin, and cut the ridge gourd (peerkangai) into small pieces and roast slightly in little oil. Roast urud dal, red whole peppers, 1/4 tsp asafoetida, 1 tsp salt, a pinch of tamarind, minimum amount of water and grind … Continue reading →
Coconut thogaiyal
fresh grated coconut – 1 cup, urud dal – 1/3 cup roast the urud dal and 4-5 red whole peppers in 2 tsp oil , add grated coconut, 1 tsp salt, a pinch of asafoetida, tamarind – a pinch and … Continue reading →
Plantain bust thogaiyal
Separate the flowers and remove the tongue-like portion from the individual flowers. Cut the flowers into fine pieces. Roast 5 whole red peppers, 1/4 tsp asafoetida, a pinch of tamarind and 1 tsp salt in little oil. Swith off the … Continue reading →
BeetRoot Thogaiyal
Ingredients: 100g Beet-root, 6 Red Chilies, one Medium Onion, 1 inch of tamarind, 1 spoon(mother of P.R.Chetty) mustard, l spoon urhud dhal, ╝ spoon asafetida, 1 teaspoon salt, 1 teaspoon oil. Directions: 1. Peel off the skin on the beet-root … Continue reading →