Saturday, August 18, 2012

Thogayal/ thuvayal

Coconut ThuvayaL


Grated fresh coconut               : 1 cup
Urad dal                                   : 1 tblsp
Red Chillies                             : 4
Asafoetida                               : a samll piece or a pinch powder
Tamarind                                 : the size of a small marble
Oil                                            : 1 tsp


Heat oil in a pan and fry urad dal till it turns dark pink. Add the red chillies taking care they dont brown. add asafoetida and take off heat.
Grind  grated coconut , tamarind and salt adding sufficient water to a thick paste. Thuvayal is usually not of pouring consistency but thicker.

You can make Coriander thuvayal using the same recipe. Substitute 1cup  fresh coriander leaves for coconut. ( no need to fry the leaves).

For mint (Pudina) Thuvayal, same recipe can be used. Mint leaves  should also be sauteed in oil.

For thuvayal with vegetables like PeerkangkAi (ridge gourd) and chowchow
omit coconuts and use the respective vegetable after sauteing in oil. You can add  1 tblsp tur dal also.
The same recipe can be used for making thuvayal with the skin of tender ridge gourds.

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