Friday, January 30, 2009

Pathiya Thogayal

Pathiya Thogayal or Mango Ginger Thogyal:

Pathiyam means food and diet control. Each food has its own diet restrictions. The sort of diet to be restricted or added depends on various factors.

Tamil cuisine is known for its aromatic, flavourful and sometimes spicy food.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,. These recipes create an unique blend of spices, that makes the food very appetizing, nutritious and wholesome.,. Curryleaves, Ginger, mango, Chillies, coconut etc add the zest for this thogayal.

Curry Leaves: The botanical name for karuvepilai is Murraya koenigi. he leaves are small, pointed and in clusters, giving of a strong aroma faintly reminding one of citrus and anise. The aroma is delightful when added to curries and while frying spices, and lends that extra something to south Indian dishes. The leaves, bark and the root of the plant are used in indigenous medicine as a tonic, stomachic, stimulant and carminative. The leaves taken with pepper early in the morning in empty stomach reduces blood sugar. An infusion of the roasted leaves is used to stop vomiting. The dry leaves are ingredient for many herbal medicines. The juice of the root is taken to relieve pain associated with kidney.

Pirandai Edible Stemmed Vine( Cissus quadrangula) Uses:Medicinal Properties and Uses: Pirandai (Tamil)is mainly used to heal bone fractures. It is one of the very frequently used herb by traditional bone setters of India. It is also used for piles, asthma, digestive troubles, cough, and loss of appetite.Salt of pirandai can be used to cure ulcer.Contains Calcium: ideal for children and women.

Ginger :Ginger comes from the root of the ginger plant. It is valued throughout the world as a spice used in cooking and baking. It also may have some medicinal value. The traditional uses of ginger include treatment of ailments involving the large intestine and colon, nausea, indigestion, paralysis of the tongue, morning sickness, vomiting, hot flashes, menstrual cramps and gas. ginger is used to prevent motion sickness, two to four grams daily is most effective.

Mango:contains essential vitamins and dietary minerals. The antioxidant vitamins A, C and E.



Coconut-1 cup( grated)


(Edible Stemmed Vine) Pirandai- 1 piece( lightly Roasted)

Curry Leaves(Karuveppilai handful)

Tamarind-lemon size

Red chilli- 3 to 4

Salt as per taste

Channa dal-1 tsp

Urad dal -1 tsp

Mustard seeds- 1 tsp

Oil- 2 tsp

Warm water as required (approx 1/4 cup)


1. Heat 1 tsp oil in a small pan and stir-fry the sliced pirandaifor 2-3 minutes, till the slices start to soften. Remove from the pan and set aside.

2. Heat the second tsp of oil in the same pan and fry the red chillies, channadal and curry leaves till the dal turns golden. Remove the chillies and set aside.

3. Grind the fried chillies, coconut, tamarind, Mango. Coconut, ginger, pirandai curry leaves together, using only as much water as required to make thick but finely ground mixture.

4. When all the ingredients are ground up properly, add the rest of the tempering (the mustard seedsand urad dal) along with salt to taste and grind for another 20 seconds, so that the dal shredded but not completely amalgamated.

5. Serve as a side dish with idli, dosa, curd rice , , or eat it mixed with ghee and steamed rice with any vegetable dish.