Carrot Thogaiyal

This one i tried with carrots because i had only that veg in stock. I had done vathakuzhambu and my husband wanted a thogaiyal. A this came up as an accompaniment.

Ingredients:
Carrots- diced, 1 cup
Urad dal- 2 tbspn
Redchillies- 4nos
Hing- a pinch
Coconut scrapes- 3tbspn

How to make:
1) In a pan heat 2 tbsp oil, and saute carrots well until the become tender.
2) To the same oil add urad dal and fry till its become golden brown.
3) Then add redchillies and then at last saute the coconut scrapes.
4) Allow them to cool and then grind them with little bit of hing, salt.

Here goes a simple and delicious thogaiyal !!

Chow Chow skin Thogaiyal



This is very tasty and healthy traditional thogaiyal made from the skin of chow chow or Chayote. The skin of chow chow has high fibres and shall be utilised for cooking without wasting!!!

Ingrdients:

Skin of Chayote - 1cup

Urad Dal - 2tbspn

Redchillies- 2nos.

Hing- a small piece

Coconut scrapes- 2 spoon

Tamarind - a small piece

Oil

Salt

How to make:

1)Heat oil in a pan and fry hing, Urad dal and redchillied one by one.

2)Then add the skin of chayote, tamarind, coconut scrapes.

3) Allow the roasted ingrdients to cool.

4) Add salt and grind the ingrdients to fine paste.

Suitable to mix with rice or as a side dish for any kuzhambu dish.



Kathirikai Thogaiyal

I tried this Brinjal Thogaiyal which my grandma used to do with Vathakuzhambu, any of the type. Its a wonderful accompaniment with any spicy kuzhambu varieties.

Ingredients:

1 big size Brinjal
Urad Dal- 3tbsp
Redchillies- 4nos.
Asafoetida- 1small piece
Coconut scrapes- 1 tspn
Sesame Oil- 1tbspn
Salt- to taste

How to make:

1) Wash the brinjal and char burn it on the gas top.
2) When the brinjal is burnt completely, remove from the flame and allow it to cool.
3) Meanwhile, heat oil in a pan and fry urad dal, chillies, asafoetida  and coconut scrapes.
4) After the brinjal becomes cool, peel of the burnt skin and the inner seeds by scraping out with a spoon.
5) Then grind all the ingredients and add salt to taste.
6) Temper with Mustard and urad dal if preferred.