Paruppu Thogayal (Toor dal chutney)

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.

Curry leaves thogayal

Replace red pepper with a handful of curry leaves to make this herbal thogayal
Rest same as Red pepper thogayal

Mint Thogayal

The most aromatic thogayal I have ever eaten. Best had with cucumber raita.


Mint/pudina - 1 cup
Rest same as Red pepper thogayal

Coconut Thogayal

This is NOT the chutney for dosa or idly.


Coconut - 1/2 cup (grated)

Rest same as Red Capsicum Thogayal

Tomato Thogayal

Tomato - 1 (diced)

Rest same as Red Capsicum Thogayal

Zucchini thogayal

Again a really modern way of making use of an English vegetable.


Zucchini - 1/2 (diced)

Rest same as Red capsicum thogayal

Red Capsicum

Red peppers are best used here. Please do not try this recipe with green pepper. I think traditionally peppers were never used to make thogayals. A little bit of creativity in using your vegetables brings out this  ultimate show-stopper.


You need

Red Capsicum - 1 (diced)

Urad dal - 2 tablespoon

Mustard seeds - 1 teaspoon

Red chilly - 1

Curry leaves

Tamarind paste - 1/2 teaspoon

Asafoetida - 1/2 teaspoon

Salt

Oil

Method

• To a pan add oil and splutter mustard seeds, add urad dal, red chilly, red capsicum, curry leaves, tamarind paste, Asofoetida and salt.
• Sprinkle some water and cook until the red capsicum becomes soft.
• Allow to cool and grind to a paste.

Orange Thogayal

The power of Vitamin C in an orange kicks in when you make this dish. An intensely flavorful dish. Don't throw your peels.


You need

Orange peel of 1 Orange (chopped)

Urad dal - 2 tablespoons

Tamarind paste - 1/2 teaspoon

Red chilly - 1

Mustard seeds - 1 teaspoon

Asafoetida - 1/2 teaspoon

Salt

Oil

Mint leaf for garnishing

Method

• In a pan add oil, splutter mustard seeds, add urad dal, red chilly, Asafoetida and Orange peel and sauté for a while.
• Add Taamrind paste, salt and sprinkle water to make the peel soft and sauté until the peel gets a little soft to grind.
• Allow to cool and grind into paste.
• Garnish with mint leaf and serve.