Bell Pepper Chutney/Capsicum Chutney

                                                             I never knew we could make a delicious chutney with capsicum and that too with all colour capsicums.I tried it recently and just loved it.The chutney can be used as a spread, as well as an accompaniment for our south Indian idlis,dosas and upma.My friend makes it with olive oil and uses it as a spread for bread pizza etc.I am sure it tastes great that way too.

Easy Onion and Tomato Chutney

                                                                         This Onion and Tomato chutney is such a easy and common chutney in most of the households.It is finger licking tasty that it can go with any south Indian tiffin or snack like idlis,dosas,rawa idlis,arisi upma and semiya upma.I have already posted the traditional way of(thogayal)making this Onion and Tomato chutney.This one is a variation.You can store it in the refrigerator for few days.

Tender Pumpkin Thogayal

                                                                    My neighbor sent a Tender pumpkin from his "Farm" I was wondering what to do with the whole pumpkin suddenly this idea struck me to make Thogayal because it was tender.My mother used to make this Thogayal and made it our side dish for adai and dosais.Some people make the thogayal with the seeds and the fleshy part when it is really tender I am making it with the fleshy part alone.It is similar to the onion,tomato or coconut thogayal but Pumpkin Thogayal  is not very common.Like i said you can have it as an accompaniment with idli,dosas and adais.

Curry Leaves Thogayal/Chutney

                                                                    Once in a while i like to make a gravy or a chutney with curry or mint leaves.Today i decided to make curry leaves thogayal(which is my daughter's favourite).My mom always used to say it was very good for health(hair especially) and it has lot of iron.
It is quiet simple to make and we usually have it with steaming hot rice and with a spoon of ghee or oil on top of it with some fried pappads.Traditionally they use to grind it in the Ammi(Indian grinding stone) but i ground it  in the mixer.I saw this ammi(in the picture)in a shop.I loved it so much!!!! i  just bought it to crush garlic or ginger!!!

Thengai Thogayal|Coconut Thogayal

Thogayals are spicy and thick chutneys usually had with hot rice or idlis and dosas.This thogayal is usually made on the days when they made more kozhmbu in our house.Though nowadays we do not make thengai thogayal  that often we cannot forget the lingering taste  of it so i try to  make it once in a while. 

   

                                                               
You will Need

• Half a Coconut scraped
• 2tbs of Urad dal or Ulutham paruppu
• 4-6 dry Red chillies
• A generous pinch of Asafoetida
• A small piece of Tamarind
• Salt to taste
• 1 tbs of  Gingelly oil.

How to

1.Heat oil in a pan and fry the urad dal and red chillies till golden brown and cool it.

2.Grind the urad dal,red chillies,salt,tamarind and asafoetida first.

3. Add the scraped coconut and grind to a coarse paste.

4.Have it with hot rice and gingelly oil on top of it and may be with some more kozhambu.

Notes

• You grind the dal and the chillies first so that the spices spreads evenly.
• Instead of dry tamarind you can use tamarind paste.

Ridgegaurd Thogayal/Peerkangai Thogayal

Ingredients

Ridgegaurd	3nos
Urad dal	3tbs
Red chillies	4
Tamarind	little
Salt	1-11/2tsp
Asafoetida	1/4tsp
Oil	1tsp

Method
1.Roast urad dal and red chillies in little oil.chop ridgegaurd into small pieces.
2.After you roast the dal and chillies in the same pan saute the vegetable until soft.
3.Cool everything.grind dal,chillies,tamarind,salt and asafoetida.
4.Later add the ridgegaurd pieces and grind together.

Suggestions

• You can add some coriander leaves while grinding.
• It goes well with dosa,arisi upma and rice.

Pudhina Thogayal

You will Need

• One Bunch of Mint
• Two tbs of Urad dal
• 4-6 Red Chillies
• Two tbs of Scraped Coconut
• Small piece of Tamarind
• Salt to taste
• One tbs of Gingelly Oil
• Samll piece of Jaggery

How To

• Pluck mint leaves from the bunch and wash them well and dry it.
• Heat oil in a pan roast urad dal,red chillies till the dal becomes golden brown.
• Take out the dal and chillies and put the mint leaves saute for few seconds.
• Cool everything and grind all of them with salt,jaggery and tamarind..

Suggestions

• Once you roast the mint leaves it really shrinks.add water for grinding.
• It taste good with rice,idli,dosa,adai,oothappam etc.

Tomato Chutney

                     I think this is one of the most  common chutney or thogayal made in every south Indian house but still i thought  will share the recipe since it is my favourite.It is quiet simple and easy to make and goes well with idli,dosa,adai upma etc.

Ingredients

Tomatoes	4nos
Urad dal	1tbs
Red chillies	4
Salt	1tsp
Tamarind	Small piece
Asafoetida	A pinch
Gingelly oil	1tsp

Method


1.Heat gingelly oil in a pan and fry the urad dal and red chillies till the dal becomes golden brown.
2.Remove the dal and red chillies in a plate and cool.chop the tomatoes into big pieces.
3.In the same pan saute the tomatoes for five minutes.you can even close it for two minutes.
4.Cool the tomatoes also.Grind the dal and chillies with tamarind,salt and asafoetida first.
5.Then add the tomatoes and grind to a coarse paste.

            You can omit the tamarind if you prefer.You can refer to tomatoes and onion chutney recipe in this blog to see stepwise recipe on how to roast the dal and grind.

Paruppu Thogayal

My grand mom used to make this Paruppu Thogayal with milagu kozhambu on Saturdays.We used to enjoy this on holidays.It is quiet simple to make.You just roast the Dal and the chillies in little bit of oil and grind it with salt after cooling.

Onion chutney(Vengaya Thogayal)

Vengaya Thogayal is one of my favourites. It goes well with idly,dosa or even with some hot rice(with some gingelly oil of course)..My mother used to make it as an accompaniment for tawa chapatti when i was a kid and when we were not exposed to so much north Indian food.
It is quiet simple and fast to make and is a great accompaniment!!!!

Brinjal Thogayal

Brinjal Thogayal or sutta kathirikai thogayal with coriander leaves.We just got bored of eating our daily routine so ended up making this kathrikai thogayal and sutta appalam with steaming hot rice.

Ingredients

Egg plant or big brinjal	1
Gingelly oil	1tbs
Urad dal	11/2tbs
Red chillies	4
Asafoetida	1/2tsp
Tamarind	Small piece
Salt	To taste

Method
1.Roast the brinjal on direct fire till the whole skin becomes black.You have to keep rolling it so that all sides get cooked.

2.Once the full skin becomes black remove from fire and cool it.

3.Peel off the skin.

4.Cut off the stem and mash it up nicely.

5.Roast urad dal,red chillies in gngelly oil in a pan and when the dal becomes brown switch off the stove and add the coriander leaves and allow it to saute in that heat remaining.

6.Grind the roasted things along with tamarind,salt and asafoetida.

7.Add the mashed brinjal and just spin it for a second only otherwise it will become too mushy.

Iam sending this Recipe to HLI-Eggplant event By Kalyani

Kothamalli Thogayal(Coriander chutney)

Ingredients

• Coriander                               1Bunch
• Urad dhal                               1Tbs
• Red chillies                              Few
• Tamarind                                Small piece
• Asafoetida                              1/4spoon
• Salt                                         To taste
• Tomato                                   1
• Coconut scraped                     1Tbs    
• Seasame oil                             1Tbs  

Method

1. Heat oil in a pan and roast urad dhal and red chillies till golden brown.

 2.Pour it into the mixer jar and allow it to cool.add tamarind,salt and asafoetida to it.

3. With the rest of the oil in the pan   saute the washed coriander and cut tomatoes.  

4.Cool this also and grind the ingredients that is in the mixer with one spoon of scraped coconut first and then add the coriander leaves and the tomatoes.grind to a coarse paste and not very fine.

It can be served with hot rice and seasame oil when you make more kozhambu.

I have added tomato and coconut just for binding, because when you saute the coriander leaves it shrinks in size so to add volume i have added tomato and coconut.

It is also an accompaniment for idli,dosa,upma  and uthappam if made little watery.