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Showing posts with label THOGAYAL. Show all posts
Showing posts with label THOGAYAL. Show all posts

September 12, 2023

Dhania thogayal | Kothamalli Vidhai Chutney | Coriander Seeds Chutney For Rice

Coriander seeds chutney recipe

Dhania thogayal / kothamallai vidhai thogayal was in my try list for years. Recently one of my readers was also asking me to try and share this recipe in my blog. Actually Coriander seeds chutney can be prepared in many ways. The recipe I shared here is ideal to mix with plain rice topped with ghee. It doesn’t go well with idli, dosa. Soon I will try to share Kothamalli Vithai chutney for idli, dosa.

In Tirunelveli we make inji pachadi for sodhi kuzhambu. This recipe is very similar to it except the quantity of ginger and coriander seeds. Friends, do try this dhania chutney for a change. Hope you will like it.

Lets see how to make Vithai kothamalli chutney for rice with step by step pictures.

 Kothamalli vidhai chutney

Dhania thuvaiyal | Coriander seeds chutney


Dhania thuvaiyal | Coriander seeds chutney

Dhania thuvaiyal | Coriander seeds chutney for rice


 
Cuisine: Indian
Category: Sweet
Serves: 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
  • Dhania / Coriander seeds – 1/4 cup
  • Urad dal – 1 tbsp
  • Ginger - 1/2 inch
  • Garlic – 5
  • Curry leaves - 10
  • Tamarind - Small gooseberry size
  • Red chilli - 2
  • Grated coconut – 1/4 cup
  • Jaggery – 1/2 tsp
  • Salt & water -as needed
To temper
  • Coconut oil - 1 tsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
  • Curry leaves - few
HOW TO MAKE CORIANDER SEEDS CHUTNEY
  1. Wash and peel ginger. Chop it finely.
  2. Heat oil in a kadai. Add urad dal, dhania, ginger, garlic, curry leaves, red chilli. Roast well.
  3. Lastly add the grated coconut. Mix for few minutes and switch off the flame.
  4. Take everything in a mixie jar. Add salt, tamarind, jaggery and grind everything to a coarse powder without adding water. Add little water and grind to thick paste.
  5. Temper the chutney with mustard seeds, urad dal and curry leaves. Add to chutney.
  6. Serve with rice adding ghee.
METHOD - STEP BY STEP PICTURES
  • Wash and peel the ginger. Chop it finely. Heat oil in a kadai. Add urad dal, coriander seeds, ginger, garlic, curry leaves, red chilli. Roast well in low to medium flame.

  • Lastly add the grated coconut. Roast for few minutes and switch off the flame. Cool down.

  • Take everything in a mixie jar. Add salt, tamarind, jaggery and grind to coarse powder first. Then add required water and grind to a thick , smooth paste. Transfer to a bowl.

  • Heat oil in a small kadai. Temper mustard seeds, urad dal, curry leaves and add to chutney. Mix well and serve with plain rice topped with ghee. ( I skipped this part)

Note

  • This chutney goes well with rice, not with idli dosa.
  • Adjust the quantity of red chilli as per your taste.
  • I have roasted all the ingredients in oil together. You can also dry roast the coriander seeds firstly. Remove in a plate. Then heat oil and roast the other ingredients.



Enjoy mixing with plain rice adding ghee. 

Coriander seeds chutney

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November 14, 2022

Ridge Gourd Peel Chutney | Ridge gourd skin chutney for rice – Peerkangai Thol Thogayal Recipe

 Ridge gourd peel chutney

I learnt this ridge gourd peel chutney recipe for rice from my friend Shalini. We call it as Peerkangai thol thogayal in Tamil. Its a very simple and healthy recipe. Usually we discard the skin of ridge gourd. But it has so many health benefits. So we can make this yummy and healthy thogayal recipe with its skin and enjoy mixing with plain rice adding few drops of sesame oil or ghee. 

I love to pair it with appalam/ papad.  Hot rice mixed with this thogayal and appalam in its side tastes divine. Though this chutney is mainly served with rice, it tastes good with idli, dosa as well. 

Friends, do try this recipe and enjoy ! You will love it for sure. Lets see how to make Ridge gourd peel chutney / Peerkangai thol thogayal for rice with step by step pictures.

 Ridge gourd skin chutney

Ridge gourd peel chutney - Peerkangai thol thogayal recipe


Ridge gourd peel chutney - Peerkangai thol thogayal recipe

Ridge gourd peel chutney / Ridge gourd skin chutney - Peerkangai thol thogayal recipe for rice


 
Cuisine: Indian
Category: Side dish
Serves: 1/2 cup
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS

  • Ridge gourd - 1 ( Peel the skin and use it)
  • Big onion - 1
  • Red chilli - 2 to 3
  • Tamarind - Small gooseberry size
  • Urad dal - 1 tbsp
  • Grated coconut 2 tbsp (optional)
  • Salt & water - as needed
  • Cooking oil - 1 tbsp
To temper
  • Coconut oil - 1 tsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves - few
  • Hing - a pinch
HOW TO MAKE RIDGE GOURD PEEL CHUTNEY
  1. Wash and peel the ridges of ridge gourd. Peel the skin, chop and set aside.
  2. You can use the flesh to make poriyal/ curry with it.
  3. Heat oil in a kadai. Roast urad dal, red chilli and add saute onion till golden in color. Add the ridge gourd peels/ skin and saute till it shrinks in size.
  4. Grind everything to a thick, smooth paste adding coconut, salt, tamarind and little water.
  5. Lastly temper the chutney with mustard seeds, curry leaves and hing. Mix well
  6. Mix with plain rice adding sesame oil or ghee and enjoy.
METHOD - STEP BY STEP PICTURES 
  • Wash and peel the ridges and remove it. Peel the skin and chop it. Set aside. You can use the flesh to make poriyal / kootu with it.

  • Heat oil in a kadai. Roast urad dal, red chilli, hing for a minute. Add onions and saute till its transparent. Add the chopped ridge gourd peel and saute till it shrinks in quantity. Switch off the flame. Add salt, tamarind, coconut and mix well. Cool down.
  • Ridge gourd peel chutney
  • Grind everything to a smooth and thick chutney. Heat oil and temper mustard seeds, curry leaves, hing and add to chutney. Mix well.
  • Ridge gourd peel chutneyRidge gourd peel chutney
  • Serve with plain rice adding ghee or sesame oil. Enjoy with papad / Appalam.

Note

  • You can skip onion but it adds a great taste and flavor to the chutney.
  • Adding coconut is optional.
  • For variations, you can add a pinch of jaggery while grinding the chutney.
  • For bright green color, add a pinch of turmeric powder. 

 

Try this easy, healthy Ridge gourd peel chutney for rice, idli, dosa. You will love it.

Ridge gourd skin chutney


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November 1, 2022

Spinach Chutney | Palak Keerai Kadayal Without Dal | Pasalai Keerai Masiyal Recipe

Pasalai keerai kadayal

Palak keerai kadayal or masiyal is a simple, healthy and yummy side dish for rice, idli and dosa. I am happy to add this to my Palak keerai recipes list in my regular cooking. Its procedure is simple but it tastes so good. Usually palak keerai kadayal is prepared with toor dal or moong dal. But this pasalai keerai kadaiyal is without dal. It tastes more like chutney or thogayal.

Friends, do try this palak keerai masiyal / kadayal without dal in this way. You will love it with plain rice, idli and dosa. For variations, you can make the same using arai keerai or mulai keerai.

Keerai kadayal




Palak keerai kadayal / Keerai Masiyal recipe


Palak keerai kadayal / Masiyal recipe

Pasalai keerai kadayal / Masiyal without dal for rice, idli, dosa.


 
Cuisine: Tamil nadu
Category: side dish
Serves: 1 cup
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS

  • Spinach - 1 bunch (medium)
  • Tomato - 1
  • Onion - 1
  • Green chilli - 1 or 2
  • Garlic cloves – 3
  • Cumin seeds – 1/2 tsp
  • Turmeric powder – 1/4 tsp
  • Sugar – a pinch
  • Cooking oil -1 tbsp
To temper
  • Coconut oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Vengaya vadagam - 1 piece or 2 tsp (optional)
  • Curry leaves - few
  • Red chilli - 1 ( pinched into two)
 
HOW TO MAKE PALAK KEERAI KADAYAL / KEERAI MASIYAL
  1. Wash the keerai several times. Chop roughly and set aside.
  2. Heat oil in a kadai. Saute cumin, onion, green chilli, garlic and tomato till mushy.
  3. Add the washed palak, turmeric powder, sugar and saute till it shrinks in quantity.
  4. Switch off the flame and let it cool down. Add salt and grind to a smooth paste.
  5. Temper mustard seeds, vadagam, curry leaves, red chilli and add to ground palak leaves.
  6. Mix well and serve with plain rice adding ghee.
METHOD - STEP BY STEP PICTURES
  • Wash the palak leaves and chop roughly. Set aside.

  • Heat oil in a kadai. Saute  cumin seeds, onion, green chilli, garlic and tomato. Saute till tomato turns mushy.
  • Keerai kadayal
      Keerai kadayal


      • Now add the washed palak leaves, turmeric powder, a pinch of sugar and saute till it shrinks in quantity. Switch off the flame and let it cool down.
      • Keerai kadayal
      • Grind to a smooth paste adding required water and salt. Temper mustard seeds, vadagam (optional), curry leaves, red chilli and hing.
      • Keerai kadayal
      • Add to the masiyal and mix well. Serve with hot rice adding ghee. Enjoy.

      Note

      • You can use arai keerai  mulai keerai / Amaranthus instead of palak leaves.
      • For variations, use red chilli instead of green chilli.
      • Addition of turmeric powder and sugar helps to get bright green color. 
      • Tempering vadagam is optional but it gives a nice flavor and taste to this kadayal. If you don't have vadagam, you can saute finely chopped small onion till golden and add to it.

      Try this healthy Palak Keerai masiyal recipe and enjoy !
       Palak keerai kadayal

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      July 27, 2022

      Palak Chutney For Rice, Dosa, Roti – Pasalai keerai thogayal - Spinach Chutney

      Palak chutney

      Usually I make Palak paneer, Palak chapathi or Dal palak using Palak leaves( Pasalai Keerai in Tamil) / Spinach chutney. This time I tried a chutney recipe with Palak leaves. I never thought Palak chutney would taste so good with rice and dosa. I loved it very much. Its so easy to make and tastes delicious.

      During busy morning hours, if you are looking to make something easy and healthy to pack for kids and husband’s lunch box, this is the one. Tastes the best when mixed with plain rice adding ghee. I tried this recipe after watching few YouTube videos. Its similar to Andhra style Palakura Pachadi/ Palak chutney recipe.

      Please check my Instant Palak dosa recipe too. 

      Ok friends, lets see how to make Palak chutney with step by step pictures and video.



       Palak chutney for rice

      Palak chutney / Pasalai keerai chutney recipe


      Palak chutney / Pasalai keerai chutney recipe

      Palak chutney / Pasalai keerai chutney recipe for rice, roti and dosa.


       
      Cuisine: South Indian
      Category: Side dish
      Serves: Serves 3
      Prep time: 10 Minutes
      Cook time: 20 Minutes
      Total time: 30 Minutes
       


      INGREDIENTS

      • Palak leaves / Pasalai keerai - 1 bunch
      • Cooking oil - 2 tbsp
      • Urad dal - 1 tsp
      • Chana dal - 1 tsp
      • Cumin seeds - 1/2 tsp
      • Black or White sesame seeds - 1 tsp
      • Coriander seeds / Dhania - 1 tsp
      • Green chilli - 1 or 2
      • Tamarind - 1 small piece
      • Hing / Asafoetida – 1/4 tsp
      To temper
      • Ghee or cooking oil - 2 tsp
      • Mustard seeds - 1/2 tsp
      • Urad dal - 1 tsp
      • Crushed garlic - 5
      • Red chilli - 1

      HOW TO MAKE PALAK CHUTNEY
      1. Wash and chop Palak leaves roughly.
      2. Dry roast sesame seeds in a kadai and add oil to it.
      3. Saute urad dal, chana dal, hing, methi, dhania and cumin seeds.
      4. Remove in a plate. Add some oil and add in green chilli, palak leaves.
      5. Add turmeric powder, sugar and salt. Saute well till palak leaves shrink.
      6. Switch off the flame. Grind everything together to a smooth paste.
      7. Heat oil in a kadai. Temper mustard seeds, urad dal, crushed garlic and red chilli.
      8. Add to the Palak chutney and mix well. Serve with plain rice adding ghee.

      METHOD - STEP BY STEP PICTURES

      • Wash and chop Palak leaves roughly and set aside.

      • Dry roast sesame seeds in a hot kadai. Add little oil in the kadai and add urad dal, chana dal, methi seeds,  dhania, hing and cumin seeds. Roast till dals turn golden. Remove in a plate.
      • Palak chutney
      • In the same hot kadai, add little oil and put the green chilli, chopped palak leaves, turmeric powder and salt.
      • Palak chutney
      • Saute till palak leaves shrink in quantity. Switch off the flame and cool down.
      • Palak chutney
      • Grind the roasted dals, sesame seeds mixture and sauteed palak leaves together adding little water. Grind to a thick and smooth paste.
      • Palak chutney
      • Heat oil in a small kadai. Temper mustard seeds, urad dal and add to the palak chutney. Mix well and enjoy !

      Note

      • For variations, you can use red chilli instead of green chilli.
      • You can also saute one onion before adding palak leaves. It gives a unique taste and more yield of this chutney.


      Try this easy, healthy Palak chutney for rice, dosa. Enjoy !

      palak chutney for rice

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      December 11, 2021

      Murungai keerai thogayal - Drumstick leaves Chutney Recipe

      drumstick leaves thogayal

      Murungai keerai thogayal is a super healthy and interesting thogayal recipe with drumstick leaves. Recently I started making drumstick leaves recipes regularly in my kitchen. Most of the time, I am making this soup recipe. Sometimes I try kootu, sambar, poriyal and this thogayal with it.

      Among sambar, kootu, poriyal and thogayal, my choice is this thogayal. Then comes sambar. This drumstick leaves chutney / murungai keerai thogayal tastes so good even the kids in your house would love to have with plain rice adding ghee. Raksha who is a fussy eater when it comes to keerai recipes, loved this thogayal a lot.

      Friends, do try this healthy and yummy murungai keerai thogayal / drumstick leaves chutney for rice and enjoy !. You can also try with idli, dosa if you like.

      Murungai keerai thogayal / Drumstick leaves chutney for rice


      Murungai keerai thogayal / Drumstick leaves chutney for rice

      Murungai keerai thogayal / Drumstick leaves chutney for rice, idli, dosa


       
      Cuisine: Tamil nadu
      Category: Side dish
      Serves: Serves 3
      Prep time: 10 Minutes
      Cook time: 20 Minutes
      Total time: 30 Minutes
       


      INGREDIENTS

      • Murungai keerai / Drumstick leaves - 1 cup
      • Big onion - 1
      • Tomato - 1
      • Tamarind - Small gooseberry size
      • Garlic cloves - 5
      • Red chilli - 3 to 4
      • Coconut - 2 tbsp
      • Turmeric powder - 1/4 tsp
      • Urad dal - 2 tsp
      • Chana dal - 2 tsp
      • Hing / Asafetida - a pinch
      • Salt & water - as needed
      To temper
      • Sesame oil - 1 tbsp
      • Mustard seeds - 1/2 tsp
      • Red chilli - 1
      HOW TO MAKE DRUMSTICK LEAVES CHUTNEY
      1. Wash the drumstick leaves. Set aside.
      2. Heat oil and roast urad dal, chana dal, red chilli, hing.
      3. Lastly add coconut, roast for a minute. Switch off. Remove in a plate.
      4. Add 1 tbsp oil again. Saute onion, tomato till tomato becomes mushy.
      5. Add drumstick leaves and saute for 5 to 10 minutes. Switch off the flame.
      6. Cool down and grind everything together to make a smooth paste.
      7. Heat oil in a kadai. Splutter mustard seeds. Add red chilli and the ground paste.
      8. Mix well and boil till thick. Remove and serve with plain rice adding ghee.
      METHOD - STEP BY STEP PICTURES
      • Wash the drumstick leaves and set aside. Heat oil in a kadai. Saute chana dal, urad dal, red chilli and hing till dals turn golden in color. Lastly add coconut, mix well and switch off the flame.

      • Remove in a plate. Heat oil in the kadai. Saute onion, garlic and tomato till tomato becomes mushy. Add drumstick leaves and saute for 5 to 10 minutes till it becomes soft and shrinks in quantity. Switch off the flame.

      • At last grind everything together adding little tamarind to a smooth paste adding water and salt.

      • Heat oil in a kadai, splutter mustard seeds, red chilli. Add the ground paste and saute for few minutes till it becomes thick. Remove and serve with plain rice adding ghee.

      Enjoy !

      Note

      • Adjust the quantity of chilli as per your taste.
      • You can skip tomato and use tamarind alone. In that case, add BIG gooseberry sized tamarind.
      • To make it more healthy, you can add 1 tbsp of dry roasted sesame seeds too.


      Healthy Drumstick leaves thogayal is ready to serve with plain rice.
      Murungai keerai thogayal


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      August 4, 2021

      Ponnanganni Keerai Thogayal Recipe / Dwarf Copperleaf Chutney Recipe

      Ponnanganni keerai thogayal

      Recently I got a bunch of Sigappu Ponnanganni keerai (Seemai ponnanganni)/ Dwarf copperleaf (in English, Honagone soppu in Kannada, Ponnangannicheera in Malayalam, Ponnagantikura in Telugu, Gudari Saag in Hindi) from my in-laws house backyard in Salem. We all know Ponnanganni keerai is good for eyes but it has lots of other health benefits like its good for arthritis pain, contains more calcium and beta carotene, good for liver and relieves constipation. Usually I make sambar with that keerai as its our family favorite. This time I tried this Ponnanganni keerai thogayal / chutney for rice.

      I followed the recipe from Madhu samayal YouTube channel but I reduced the quantity of chilli and other ingredients based on our taste. It came out so well. We all loved it. Sendhil and Raksha happily had it with plain rice. They also suggested me to make it often.

      I had this chutney with dosa as well. It was good. But do not consume this chutney at night because it may create bloating and gas problems in stomach. Friends, do try this easy and yummy Ponnanganni keerai thogayal / Dwarf copper leaf chutney recipe for rice. You will love it.

      Check out my Ponnanganni keerai sambar recipe.

      ponnanganni keerai chutney

      Ponnanganni keerai thogayal recipe


      Ponnanganni keerai thogayal recipe

      Ponnanganni keerai thogayal recipe for rice and dosa


       
      Cuisine: South Indian
      Category: Side dish
      Serves: 4
      Prep time: 10 Minutes
      Cook time: 20 Minutes
      Total time: 30 Minutes
       


      INGREDIENTS
      1 cup = 250ml
      • Dwarf copper leaf / Ponnanganni keerai - 1 cup (loosely packed)
      • Ghee or sesame oil - 1 tbsp
      • Urad dal - 1 tbsp
      • Chana dal - 1 tbsp
      • Small onion - 5
      • Garlic cloves - 4
      • Red chilli - 1
      • Green chilli - 1
      • Tamarind - small gooseberry size 
      • Curry leaves – 5
      • Grated coconut – 1/4 cup
      • Salt & water - as needed
      To Temper
      • Ghee - 1 tsp
      • Mustard seeds - 1/2 tsp
      • Urad dal - 1/2 tsp
      HOW TO MAKAE PONNANGANNI KEERAI CHUTNEY
      1. Wash and clean ponnanganni keerai and discard the stem part.
      2. Heat oil in a kadai. Saute urad dal, chana dal, chillies, onion, garlic.
      3. Add curry leaves, washed keerai. Saute till it shrinks in quantity.
      4. Add required water and cook till keerai becomes soft and well cooked.
      5. Do not cover cook the keerai. Lastly add the tamarind, salt, coconut and switch off the flame. Let it cool down.
      6. Grind to a smooth paste adding required water.
      7. Temper in ghee and add to chutney. Mix with plain rice and enjoy !
      METHOD - STEP BY STEP PICTURES
      • Remove the ponnanganni keerai leaves from stem and discard the stem part. Wash the leaves thrice to remove the impurities.
      • ponnanganni keerai chutney
      • Heat oil or ghee in a kadai. Saute urad dal, chana dal, red chilli, green chilli till dal turns golden in color. Now lower the flame and add small onion, garlic and saute till onion turns transparent.
      • ponnanganni keerai chutney
      • Lastly add the washed keerai, curry leaves and saute till it shrinks in quantity. Add required water and cook in open pan till keerai becomes soft and well cooked. It takes 10 to 15 minutes in medium flame. Do not cover cook the keerai.
      • ponnanganni keerai chutney
      • Add the tamarind, required salt, grated coconut and mix well. Switch off the flame and let it cool down.
      • ponnanganni keerai chutney
      • Grind to a smooth paste adding required water. Temper mustard seeds, urad dal in ghee and add to thogayal.
      • Mix well and serve with plain rice adding ghee.
        Enjoy !
        ponnanganni keerai chutney

      Note

      • Adjust the quantity of green chilli and red chilli as per your taste.
      • Do not skip tamarind. You can use 2 tomatoes if you want to skip tamarind.
      • If you are making for idli dosa, you can add more coconut.

      Try this healthy Ponnanganni keerai thogayal for rice and dosa. You will love it !

      ponnanganni keerai chutney

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      November 9, 2014

      15 CHUTNEY RECIPES FOR RICE - THOGAYAL RECIPES - THUVAIYAL VARIETIES

      Thogayal-recipes

      In this collection you can find thogayal recipes /chutney recipes for rice like Paruppu thogayal, Coriander leaves thogayal/Kothamalli thuvaiyal,pudina thogayal/Mint thogayal, Poondu thuvaiyal/Garlic thogayal, curry leaves thogayal/Karuvepilai thuvaiyal, Thengai thogayal/Coconut thuvaiyal, Pirandai thogayal, Karisilankanni thogayal, chow chow thogayal, radish thogayal & banana stem thogayal recipes for rice pepared by Tamil people.
       
      Thogayals/ Thuvaiyals are very popular among South Indians especially for Tamil people. Some people like to mix with plain rice and eat and some loves to have it as a side dish for curd rice & sambar rice. In my family, everybody loves thogayal a lot. Everyday our lunch menu starts with a thogayal recipe. I came to know about varieties of thogayal recipes only after my marriage. Before marriage, my mom used to make thengai thogayal to mix with plain rice & pottukadalai thogayal as side dish for lemon rice and that too she makes it very rarely in weekends.

      But after marriage, when I tasted few thogayal recipes prepared by my MIL,it was very new and tasted delicious for me. My MIL makes all the thogayals perfectly with well balanced taste. The ratio of tamarind,salt and chillies are very important to make a perfect thogayal otherwise it will taste spicy or tangy. So whenever my MIL visits me, I tell her to make varieties of thogayal recipes like paruppu thogayal, peerkangai/ridge gourd thogayal,coriander thogayal,pudina thogayal, Poondu thuvaiyal, curry leaves thogayal and many more. I refrigerate them in an air tight box and enjoy it for more than a week.

      As Sendhil loves thogayal sadam a lot, I pack it for his lunch box too along with some stir fry/poriyal recipes. If I have few thogayals in hand, it is a big support for me as it makes the lunch box job much easier. In my blog, I have posted nearly 12 thogayal recipes for rice so far. It includes some healthy thogayal recipes like pirandai thogayal, Karisilankanni keerai thogayal as well. I wanted to have a collection of them in one post for my easy reference and for people who look for varieties of thogayal recipes for their daily lunch. I am yet to post few more like inji thogayal/ginger thogayal & peerkangai thogayal. I will share them in near future and add it here.

      Most of the recipes are without coconut. So you can grind, saute in oil and store them in refrigerator for more than a week too. I hope these thogayals would be very handy and useful for bachelors & working women who wants quick lunch or dinner. Do try these thogayal varieties for your lunch & lunch box. It tastes yummy. Do leave your feedback if you try any of these. I would be more happy. Thanks for visiting this page.

      Thogayal recipes


      Thogayal recipes Collection of thogayal recipes / chutney for rice - Varieties of thogayal/ thuvaiyal / chutney recipes for rice !
      Cuisine: Indian
      Category: Thogayal
      Serves: 3
      Prep time: 10 Minutes
      Cook time: 15 Minutes
      Total time: 25 Minutes


      INGREDIENTS

      • Coriander leaves/Kothamalli
      • Mint leaves/Pudina
      • Curry leaves
      • Pirandai
      • Karisilankanni leaves
      • Banana stem
      • Chow chow/Chayote
      • Coconut
      • Red chillies
      • Toor dal,Moong dal
      • Urad dal
      • Brinjal
      • Tamarind
      • Jaggery
      • Pepper corns
      • Garlic cloves
      • Cooking oil
      • Mustard seeds

        

        

        

        






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