Thogayal is a Tamil word for Chutney. Thogayal is common in most South Indian households specially when you need something tasty and need it fast. I used to prepare thogayal of different kinds… thogayal with dals, coconut, vegetables like pumpkin, peerkangai ( ridgegourd ), brinjal, karuveplai(curry leaves), coriander etc,. Kothamali (coriander)Thogayal is of one kind. Thogayal last longer unlike other curries.
Ingredients
Kothamalli............. 1 bunch
Urad Dal.................1/4 cup
Chana Dal..............1/4 cup
Red Chilli..................8 to 10
Asafoetida...............small piece
Tamarind.................small lemon size
Salt to taste
Method
1. Wash the coriander(kotthamalli) leaves(take only the leaves & discard the stalks)- wash well & drain. Keep aside.
2. Fry the dals, chilli asafoetida with 1tsp oil in kadai. fry till grolden brown & a nice aroma arises -
3. Add salt, tamarind & corriander leaves & toss nicely.
4. Now put the mixture into a blender & grind to a smooth paste. Do not add water. Make into small balls& store it. Whenever needed add water and use it.
5. Serve this chutney/thokayal for dosa, idli and curd rice.
6. Unlike uncooked chutneys, this can be refrigerated and used for a few days.
