Carrot & Mint Chutney/Thogayal

Jayasri Ravi — Mon, 16 Apr 2012 12:07:00 +0000

Hi everybody this is my first post of the day, Hope everybody is doing well, You know I have joined Blogging Marathon of Srivalli's, from last month, I put myself into this so I could be more regular in my posting, still I am unable to sort out and be more organised. Children are back to school and that would give me more time I think!. This is the 15th edition of Blogging Marathon, and this time I have choosen to do Chutneys, Spice Powders and Dry Saute's.

Coming to this recipe, I usually don't make lot of chutneys, As my children are not a big fan of them, I do thogiyals sometime to accompany some of the south India sambhars. I had loads of carrot at home and loads of mint leaves to.., so I thought why not make some chutney out of these two for my Idlis. As I have used Dal, I could call it thogiyal too..., well whatever it is called it tasted great...

Hubby when putting it on his plate a big scoop, asked me what it is I usually do not tell him when I make something different, even though he likes my changes in all the dishes I cook or bake. But, I don't know why I just told him that it was made of Carrot, he made a face, took some of it and put it back in the bowl, I was really disappointed, he shouldn't have judged without even tasting it, he said people make sweet out of carrots God only knows why you do all these things !!, then he went away, came back within a minute, and asked me again, you said you made this out of carrots, it's nice and you what he told me, well, Anyways if you add chilies and salt everything will taste nice. I was thinking of my Dad then, he is so adorable, he likes to tease my mom, she is always trying out new things and his standard dialogue is '' My mom always said, ''Ingu (Hing) Thengu (coconut) iddare (available) Mangammanu aduge Maadthaale (any stupid can cook)''!!, I think that was what my Husband meant :).., well, anyways this is my new addition in the family of chutneys.

I have loads of them in my draft but valli has told me not to post only chutneys for 7 days!!, so I have to restrict myself to may 3 chutneys!! (yup! you will have to see 2 more chutneys coming soon)..

Oh! my I wasn't planning to write such a long post..

Coming back to the recipe.. Here is how it goes , try it out and tell me if you like it..

CARROT AND MINT CHUTNEY/THOGAIYAL

INGREDIENTS
190 gms carrot (after peel, with peel 243 gms)
2 tbsp Channa dal
1 tbsp Urad dal
1/4 tsp Coriander seeds
2 flakes of Tamarind
4 to 5 Green chillies
4 sprigs of Mint leaves
4 sprigs of Coriander leaves
25 gms Coconut
A pinch of Hing/Asafoetida
1 and 1/4 tsp salt
1 tsp of oil
1/2 cup water

SEASONING:
1 tsp of oil
1/2 tsp of mustard seeds
3 to 4 curry leaves

METHOD
Wash and peel the carrots and grate them, cook them in 1/2 cup of water in a low flame with a covered lid. Check it now and then you don't want the water getting completely evaporated (may be it takes around 10 minutes). They become soft.
Pour these cooked grated carrots on to a strainer with a bowl below so that you don't throw away the water. Reserve the water.
pick out the leaves from the mint and chop the coriander twigs with the stalk and keep aside.
Meanwhile heat a pan with a tsp of oil, add channa dal, urad dal, chopped green chilies and tamarind and saute them for a while in a medium flame for few minutes until the dals change colour to golden brown.
Now to this add the mint and coriander leaves and saute for 1 or 2 minutes just they wilt a little bit.
Take the ingredients out of the pan and put them on to a plate, so that they cool down to run them in the mixie.
Put the above Ingredients into the mixie with Hing and grind to a nearly fine powder, to this now add grated coconut, salt and cooked carrots, and run the mixie again ( it won't grind so first mix well and with going back and forth on the number one speed so that it is grinded )
Then start adding the reserved water a tbsp at a time to Grind it completely.
Then heat a small pan add oil, mustard seeds when they splutter add curry leaves and pour it on to the chutney. Serve it and enjoy.

If you grind it into a coarse paste it becomes Thogaiyal which can be mixed with Rice to eat.
If you add more water and you can make it into chutney consistency and can served with Idlis, Dosas and chapatis or any way you want to use it.

I am also linking this to
sravs spring seasonal food
Chef Mireillie's coconut event
EP series - Mint and Coriander
Healthy Diet vegetarian side dishes - vardhini's started by Priya

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#15

The post Carrot & Mint Chutney/Thogayal appeared first on My Veg Fare.

Chayota (Seemebadanekaayi) peel Thuvaiyal/Thogayal/Chutney

Jayasri Ravi — Wed, 21 Jan 2009 21:03:00 +0000

CHAYOTA (SEEMEBADANEKAAYI ) PEEL THOGAYAL/THUVAIYAL

Hi everybody,
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.

We make different variety of Thuvaiyal/Thogayal, This is one such which I learnt from my Mom, She makes with Vegetable peels like Ridge Gourd Peel, Chayota/Chow-Chow peel, etc.
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.

This is a very easy vegetable to grow will make an other post someday on how you can grow this easily in your garden, Once grown it is very easy to maintain. I grew it here and it came out very well too, unfortunately the cold weather killed it, planning to grow an other one again. Ok,

Lets get back to our recipe, I just wandered away.

INGREDIENTS:

Peel of 2 Chayotas/Chow-Chow

2 tbsp of channa dal/Bengal gram
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

METHOD
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.

Frying or cooking them for 10 minutes removes the raw smell. So, do it either way you want.
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,

Put them all out in a plate to cool down

Switch of the stove add the freshly grated coconut give it a 1 minute toss and turn, remove it on to the food processor or mixie, with required salt and pinch of Hing and grind them with little water into a Thuvaiyal / Thogayal consistency.**
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.

The post Chayota (Seemebadanekaayi) peel Thuvaiyal/Thogayal/Chutney appeared first on My Veg Fare.

Side dish for Dosa and Idli Archives - My Veg Fare

Carrot & Mint Chutney/Thogayal

Chayota (Seemebadanekaayi) peel Thuvaiyal/Thogayal/Chutney