‘Thogayal’ in Tamil is equivalent to chutney, but in a more solid form and can be likened to a ‘spread’ that is so flavorful when eaten as is or when mixed with something or when had as a side dish. Down South thogayal is generally consumed mixed with plain rice and is one of the easiest dish to make, especially when you have unexpected guests landing up for lunch or dinner at short notice. There are enormous varieties of thogayals and its preparations offers tremendous scope for experimenting.
Given below is the recipe for Paruppu Thogayal – an all time favorite of most – which is considered a delicacy especially when mixed with piping hot rice accompanied by spicy ‘Vetha Kozhambu’. Paruppu in Tamil refers to ‘Dal’ and in this case – Toor Dal.It is an extremely simple yet tasty dish to make.
Toor Dal – 1 cup
Red Chillies – 2
Grated Coconut – 1/4th cup
Salt to taste.
Oil – 1 tlbs
In a pan heat enough oil and roast the Toor dal along with the chillies till the dal turns a lovely golden brown.
Allow to cool.
Add grated coconut & salt and grind the roasted Toor dal mix to a fine paste adding little bit of water to bring it to a semi solid form.
The thogayal is now ready to be served. It can be mixed with rice or as an accompaniment to dosai & adai.
The flavor of the dish depends entirely on how the dal is roasted. Ensure it is roasted to a nice golden brown color.
The dominant flavor here should be of the dal . Hence all other ingredients including coconut & chillies should be mild.
Sandwiches are easy to make and offer great scope for variety and improvisation in terms of flavor, fillings, taste and cooking methods. Here are a few tips that might come in handy to make better sandwiches.
Always use fresh bread. Never compromise on quality. For fancy sandwiches it is better if the bread is a day old or refrigerated for a few hours. Ensure the slices are thinly cut.
Experiment using variety of breads – Milk / Wheat / Fruit Loaves / Brown & Whole Wheat Bread.
Always ensure that the butter is at room temperature. It helps in spreading evenly. You can also mix it in a small bowl before spreading it on the slice.
If the crusts / edges are too thick or crisp cut them out.
Always cut finished sandwiches with a sharp or serrated knife.
Ensure butter , mayonnaise and other fillings are spread till the edges.
When you are making multi – layered sandwiches hold them in place by means of tooth picks or skewers.
When a variety of sandwiches are being made wrap them separately in aluminium foil to avoid mixing up aromas and flavours.
Fold the foil or wax paper well at the edges to keep them fresh and nice.