Friday, May 02, 2008

Thogayal -- ever so versatile!

Have you tasted thogayal/thuvayal before? If you're a south Indian, you're sure to have, else you can try it out now, right in your own kitchen -- I'm sure you'll love it too!

Essentially, thogayal is a spicy variety of chutney made with vegetables/greens, dal etc. Tastes heavenly when mixed with rice, topped with a dash of til oil. Or you could have it as a side-dish along with idli, dosa, puris or the heavenly தயிர் சாதம் (curd rice)!

Curry Leaf Thogayal

One great thing about thogayal is that you can use the same basic recipe for any non-starchy vegetable (radish, beetroot etc), coriander, curry leaves or pudina. Even better, you can use it to imbibe in your diet many nutritious parts of vegetables which we would otherwise discard, such as the flesh of the snake-gourd, the peel of chow-chow, orange peel, etc!!

Here is how you make it...

Fry together a few spoons of urad dal, red chillies (according to taste) and asafoetida. Saute the vegetable/greens/peels. Grind both together, a little coarsely (if it's too fine, it will become sticky when you mix it together with rice).

Easy, isn't it?!!

Thursday, May 01, 2008

My brother's blog

I'm sure you'll love it! He's been blogging much longer than me, and is much more regular too. Plus, he is a great observer -- you'll know from his posts on varied subjects! Check it out...