How is the day been with you all, I had quite a busy day, go to work come back home start all over again. Wondering what to cook is sometimes a big issue for me, when you have teenage children around you, My twin doesn’t like chutneys making side dishes to Dosa, Idli, Chapati etc.., is a big thing to deal with.
Thuvaiyal and Chutney are two different types, Thuvaiyal or Thogayal is usually made with roasted Dals, Chutney is simple and quick without much roasting and usually made with raw Ingredients. Thogayal/Thuvaiyal can and usually eaten mixed with rice in south of India especially in Tamil Nadu , where in chutneys usually go well as an accompaniment.
After you peel the vegetables you can use them straight away or you can store them in the fridge for future use, they usually store up to 2 to 3 days.
In Kannada there is a saying called “kasadinda Rasa” (which means making something out of waste), Before we used to throw away peels not realizing that they had lot of nutrition in them, nowadays people have started to learn more things and do not want to throw away nutrients unknowingly, So we have started to try and use every bit in a vegetable or fruit, Lots of recipes where in our ancestors used have come back into our kitchen these days.
Mum taught me this which has thrown a creative side to my cooking as well, Chayota/Chow-Chow has always been my favourite vegetable, It is also called Bangalore Katharika (don’t know why it is called I came to hear about it from R’s fraternal aunts who lived in Madras), You cannot get this vegetable every where, It is mostly found in abundance in Karnataka to my knowledge. This vegetable has a sweetness to it, when mixed mild spices it turns out to be very delicious.
2 tbsp of Tuvar dal
1 tbsp of Black gram/Urad dal
1 tsp of pepper
3 to 4 Red chillies
2 to 3 tbsp of Grated fresh coconut (optional)
salt to taste
2 flakes of Tamarind
1 sprig of curry leaves
3 to 4 sprigs of coriander leaves
1 tsp of Salt or as required
Pinch of Asafoetida
Wash the peeled skin of Chayota/Chow-Chow
Take a pan heat a tsp of oil put these into the pan and fry in a low flame, or sprinkle water and cook them for a while until they kind of change their colour or become bit soft, keep aside and allow them to cool.
Take the same pan heat a tsp of oil, now add one by one all the Ingredients except for coconut, salt and Asafoetida, fry them until all of them change colour. Roast tamarind as well or sometimes what I do hold it in a Pakad/tongs and show it to the flame directly turning it around,
Enjoy it with a tsp of oil/Ghee and warm rice, mix and eat, Or use it as a side dish with Dosa, Idli, Chapati etc.NOTE:
Chillies you can always vary as how spicy your taste buds can tolerate!
It is always good to balance spice (Chillies and Pepper) and Sour (Tamarind)
**Thuvaiyal / Thogayal consistency means it will be where it will be more like a thick batter , which is usually made to eat it with rice.
You can add water to change the consistency and use it with Idlies, Dosas etc.