‘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.
Aam Panna or Panha is a very popular and sought after drink in Northern India especially during the summer months. Made from raw mangoes and spruced up with spices and fresh mint this drink is refreshingly tasty and healthy too. It can be made both by roasting raw mango over an open flame to give that distinct smoky flavor or by boiling chunks of raw mango in water, although the former method is preferred by most people. For most people living in North of India a glass of this tasty beverage is a must everyday.
Ingredients: Green / Raw Mangoes – 2 Water – 4 cups Roasted Cumin Powder – 1 tsp Sugar – As per taste Black salt/ rock salt / kala namak – 1/2 tsp or as required Crushed Ice – Optional Mint leaves – To garnish
Wash and towel dry the mangoes.
Heat over direct flame till the skin is charred. After it cools peel the skin and squeeze out the pulp.
Or alternatively cut the mangoes into large chunks and pressure cook them for 5 to 8 mins. Or boil them till they are soft.
Remove and cool. Blend the mango pulp in a blender along with roasted cumin powder, sugar, rock salt and a little water.
Sugar and salt need to be added in stages according to taste.
Strain the blended pulp if needed and add rest of the water and crushed ice. Mix well.
Serve chilled garnished with a sprig of mint. Tips: You can also get creative and add other spices and herbs to try new variations.
Ajwain [ roasted & crushed] and green pepper are a few other suggested options
This side dish is actually made from the skin of the Chow Chow and has a slightly sweetish taste to it.
Ingredients: Peeled skin – 1 Chow Chow Coconut – ¼ cup Red Chillies – 2 Green Chillies – 1 Mustard – ½ tsp Urad Dal – 1 tlbsp Tamarind – a small piece Oil – 3 tsp Salt to taste
Peel and wash the skin of the chow chow.
Heat 1 tsp of oil and add mustard. When it splutters add Urad dal and both chillies.
Fry till the dal becomes roasted. Set aside.
Pour 2 tsp of oil and sauté the peeled skin thoroughly for 2 mins. Let it cool.
Add all ingredients to the mixer container including salt and grind to a smooth paste.
Serves as a side dish or can be mixed with rice and had too.
Ensure that the chow chow is tender and does not have thorns on the skin
For any chutney the amount of chillies or tamarind to be added is determined by three factors – The quantity of the chutney to be ground The spice level preferred by your family and you The spice level or intensity of the ingredients used. Some chillies are extremely hot when compared to some others
By Mrs. Mira Balachandran;firstname.lastname@example.org