You need
Toor dal - 1 cup
Red chilly - 1
Asafoetida - 1 pinch
Salt
Method
- In a pan start by adding little oil and roast the dal and red chilly until golden.
- Towards the end add salt and Asafoetida.
- Cool and grind into a paste with required water.
- For tempering use mustard seeds and curry leaves and pour over thogayal.
- Serve over rice.
A pearl white chutney with a slight tinge of sweetness from the pearl onions.
You need
Coconut (Grated)- 1/2 cup
Green chilly - 1-2
Curry leaves
Pearl onions - 1(small)
Roasted gram - a handful
Mustard - 1/2 teaspoon
Urad dal - 1/4 teaspoon
Asafoetida - a pinch
Salt
Oil
Method
- Blend together the coconut, roasted gram, pearl onions and green chilly into a fine paste with required amount of water.
- Add salt and Asafoetida and combine.
- For tempering add oil in pan, splutter mustard seeds, curry leaves and urad dal and pour over chutney
- Serve with dosa/idli
You need
Tomatoes - 3 (finely chopped)
Tamarind paste - 1/2 teaspoon
Curry leaves - 5 leaves
Garlic cloves - 2
Mustard seeds - 1 teaspoon
Ginger - a small piece
Red chillies - 1-2
Green chillies - 1-2
Jeera - 1 teaspoon
Cashew nuts - a handful or little less
Asafoetida - 1/2 teaspoon
Mint leaves - few - optional
Salt
Oil
Method
- In a pan start by adding oil and splutter the mustard seeds, followed by cumin seeds, curry leaves, garlic cloves, ginger, red chillies, green chillies, Asafoetida and cashew nuts.
- Saute for a minute.
- Add the tomatoes, tamarind, salt, cover and cook well until the tomatoes turn really soft.
- Allow to cool and grind this into a paste.Add water if required.
- Serve with Idli or Dosa.
