Saturday, February 13, 2016

Posted by Mala at 1:00:00 AM 1 comment
This is a Tanjore cuisine again.....in my Salem cuisine, they use 1/2 channa dhal and 1/2 tur dhal to make this thogayal, along with coconut. That is also tasty, but nothing can beat this  authentic Tanjore Thengai Thogayal , which is so very tasty with rice, and in some households , they use it as an accompaniment for Aloo parathas. That also tastes good.

Please check out my other Thogayals:
1. Ridgegourd-greens thogayal
2. Grilled eggplant thogayal
3. Paruppu thogayal


Ingredients
Fresh grated coconut - 1 cup
Tamarind paste - 1 tsp
Hing powder - 1/2 tsp
Split or whole urad dhal - 2 tsps
Red chillies - 5
Salt to taste
Gingely oil - 1 tsp to roast

Recipe Cuisine: South Indian; Category: Accompaniment/lunch
Prep time: 5 mts; Cooking time: nil; just roasting.

Serves 6

1 cup grated coconut


Urad dhal, red chillies and hing powder getting roasted in 1 tsp oil


Tamarind paste and the salt added


Add the roasted red chillies too, and  grind first.


Then add the roasted urad dhal. The idea is, the urad should  stay crunchy and should  not become too much ground and mushy..


The final thogayal is ready!


Thogayal adorns  a cup of steaming hot white rice with a drizzle of ghee


Snakegourd curry too is there! Enjoy!



This post first appeared in www.malpatskitchen.com


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