GONGURA THOGAYAL RECIPE/GONGURA PACHADI-ANDHRA STYLE

Gongura/Red Sorrel leaves in English,Ambadi in Gujrati,Marathi,Pitwa in Hindi,Pundi in Kannada & Pulichai Keerai in Tamil,Mestapat in bengali and Nalita in other languages is a very famous green variety in Andhra.Most of you would have heard about gongura pickle.But i tried thogayal with it years ago.Yes,this was the first & foremost recipe i tried after marriage from this website via google search.Recently a reader asked me to post gongura recipes and especially thogayal recipes.So after a long time,i referred that blog again and made this thogayal yesterday for rice.It was spicy,tangy n yummy when we had with hot rice and ghee.In the original recipe,it was titled as gongura pachadi/gongura chutney but i named it as thogayal because of its thick texture.Its very simple to make and you can store this thogayal for more than a week too.Even bachelor’s can try this and use it for 2-3 days without refrigeration.Soon i will share more gongura recipes like gongura sambar,gongura pappu in my blog and now lets see how to make this yummy Andhra style gongura thogayal for rice.

Gongura thogayal recipe

Andhra style gongura thogayal recipe- Tastes yum with hot rice n ghee !

Cuisine: Indian

Category: Thogayal

Serves: Serves 3

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

To pressure cook Gongura leaves - Half bunch ( say 3 handful) Green chillies - 5 nos ( big finger size) To temper & saute Sesame oil/Gingely oil OR cooking oil - 2 tbsp Mustard seeds - 1/2 tsp Urad dal - 1 tsp Red chillies - 1 no Green chillies - 1 no ( slitted) Curry leaves - few Hing/Asafetida - A big pinch Small onions – 5 nos ( whole) Big onion – 1 no ( small,finely chopped)

METHOD

Wash the gongura leaves,drain the water and take in a pressure cooker base.Add green chillies,salt to it along with little water(Leaves will leave some water.So add little water) Pressure cook in high flame for 2 whistles.Open the lid and let it cool. Take out 2 green chillies & reserve.Grind the cooked mixture to a smooth paste.Check for taste and add the reserved chillies,grind again. In a kadai,heat oil and splutter mustard seeds,uradl dal,hing,curry leaves,red chillies & green chillies.Add finely chopped big onions and whole,peeled small onions and saute till transparent. Then add the ground paste and mix will till the mixture thickens and oil leaves from it.If needed add a tbsp of oil in the middle.Remove and let it cool.Store in a box and refrigerate. Mix with hot rice adding few drops of ghee. Enjoy ! Enjoy !

Note

Adjust the quantity of green chillies as per your spice level. Add a small piece of jaggery while grinding the leaves. You should saute till oil leaves from the paste and becomes thick.Else this thogayal will spoil soon.  This thogayal stays good for more than a week if stored properly in refrigerator.Use a clean spoon while you handle.

Enjoy mixing this yummy thogayal with plain hot rice adding few drops of ghee !

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BRINJAL THOGAYAL/KATHRIKAI THUVAIYAL RECIPE-BRINJAL RECIPES

Brinjal Thogayal / Eggplant thogayal is one of the favourite thogayal recipes of our family.In my family, My in-laws and myself are big big fans of brinjal recipes. Sendhil & Raksha are just opposite to us.But they love to have very few dishes with brinjal.This is one among them.He loves Ennai kathrikai kuzhambu & this thogayal very much just because of pepper flavour.Yes,the flavour of pepper & garlic is the highlight of this thogayal and it makes the dish stands out.Generally people make thogayal by smoking the brinjal in flame and they call it as sutta kathrikai thogayal.But our entire family hates the smell of smoky brinjal,sounds strange right?? So i always burn the brinjal in microwave.By this way,brinjal gets cooked easily & there won’t be smoky smell at all.Follow whichever method u like.This thogayal tastes good in either ways! Lets see how to make brinjal thogayal for rice.
Please check out my brinjal chutney for idli,dosa if interested !

Brinjal thogayal recipe

Yummy brinjal thogayal for rice - Tastes best when mixed with hot rice drizzled with ghee!

Cuisine: Indian

Category: Thogayal

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

INGREDIENTS

Brinjal - 3 nos ( Medium sized) Red chillies - 1-2 no ( use 2 if u need spicy) Tamarind - small gooseberry size Salt & water - as needed Cooking oil – 1tsp + few drops to brush brinjals To grind coarsely Garlic cloves - 5 nos Pepper corns - 3/4 tsp

METHOD

Soak tamarind in very little water.Wash the brinjals.Apply little oil all over the brinjal.Prick it with a fork in all the sides.Microwave it for 3-4 minutes turning it once in the middle.Check it for every 1 minute else it may burn. Peel the skin of garlic and coarsely grind it with pepper corns using a mortar & pestle.Set aside.Heat 1 tsp of oil in a kadai and fry the red chillies.Set aside.Peel the skin of cooked brinjal. In a mixie jar,take the cooked brinjals,tamarind,salt and red chillies. Grind it to a paste adding little water.To this lastly add the coarsely ground pepper+garlic mixture.Pulse it once and remove the thogayal in a serving bowl.Serve with hot rice & ghee ! Enjoy !

Note

You can use one big brinjal instead of 3 small brinjals. Increase the quantity of red chillies or pepper if u want more spicy thogayal. Adding ghee is a must while serving.It helps to balance the heat of pepper & brinjals. Do not over grind after adding the pepper+garlic mixture.Just give a pulse.

Enjoy mixing this thogayal with hot rice drizzled with few drops of ghee ! Tastes yum !

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CURRY LEAVES THUVAIYAL|KARUVEPPILAI THOGAYAL RECIPE

As I mention in all my thogayal posts, my MIL is an expert in making thuvaiyal recipes. Thogayal is nothing but deeply spiced, tangy chutney for rice. My MIL used to make thogayal with almost all the greens and vegetables. Check this link for our varieties of thogayal recipes. All are very easy to make and tastes delicious. I am very much thankful to her for teaching me these yummy varieties. We usually mix this chutney with plain rice topped with gingely oil. It also goes well with curd rice. Sendhil loves thogayals like anything. Mostly I pack 3 varieties of thogayal rice for his lunch box along with papad & buttermilk. He can happily have it for all the seven days too. My MIL usually says, for any thuvaiyal to be tasty, the secret lies in the quantity of red chillies & tamarind. Both should be balanced else thogayal may become either tangy or spicy sometimes bitter too. Usually urad dal is added for yield. It is completely optional. Do try this healthy karuveppilai thogayal recipe and let me know your feedback. Ok, let me move on to the recipe..

Check out my curry leaves gravy and curry leaves podi with the health benefits of curry leaves if interested !

Curry leaves thuvaiyal/Karuveppilai thogayal

Curry leaves thogayal recipe to mix with plain rice - simple n yummy dish !

Cuisine: Indian

Category: Thogayals

Serves: Serves 2

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

INGREDIENTS

To roast Cooking oil - 1 tbsp Red chillies - 2 - 4 nos ( 2 if big and spicy chilli) Urad dal - 1 tbsp Curry leaves - 1 cup Tamarind – Small gooseberry size Jaggery – a small piece Salt & water - as needed

METHOD

In a kadai,heat oil and roast the urad dal & red chillies.When dal turns golden brown, remove and set aside OR add curry leaves, simmer the flame completely and saute well till leaves shrink. Add tamarind, give a toss and switch off the flame. Grind it to a smooth paste adding jaggery &required water. Add less water while grinding to get a thick paste.( sometimes I use mixie and sometimes with ammi kal / grinding stone based on powercut ) The main picture is the one ground using ammikal. Enjoy with plain rice or curd rice !!

Note

Roasting curry leaves is a must otherwise it gives a raw smell. Adjust the quantity of chillies based on the spice level you need. Consistency of thogayal varies for grinding in mixie or ammi kal. U can make a very thick paste if you use ammi kal.

Mix with plain rice topped with sesame oil and enjoy with vadagam !!

Other curry leaves recipes

• Curry leaves gravy/Karuveppilai kuzhambu
• Curry leaves powder/Karuveppilai podi

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Ulutham paruppu sadam, Ellu thuvaiyal, Avial recipe -TIRUNELVELI LUNCH MENU

உளுந்து சாதம் , எள்ளு துவையல் , அவியல் - Urad dal rice, Sesame seeds chutney and mixed vegetable curry is a famous lunch combo in my native place, Tirunelveli/ Nellai. We usually prepare this lunch menu for teen aged girls during their puberty. On those 5-7 days, these dishes will be in their menu for sure. I have used black urad dal here. You can use white urad dal or split ones too. 

Ulundhu paruppu sadam / Ulundu sadam is for strengthening the bones and nerves, Ellu thuvaiyal is to flush out the toxins from Ovaries giv,es a good amount of calcium and Avial/Aviyal to include the goodness of all vegetables. We never make this rice without this thogayal and avial. Its a very tasty and flavourful meal combo. 

My mom makes it at least twice in a month when we were teens. Mom usually makes this with split white urad dal. But I used whole black ones with skin as it is considered to be more healthy. I tried this menu last weekend for the first time. Sendhil loved it a lot. People from South ( Madurai, Tirunelveli) must have known about this lunch menu very well.

 
Girls, do try this authentic, healthy Nellai style lunch menu for your family. Everybody will love it.

Urad dal rice & Sesame seeds thuvaiyal

Urad dal rice/Ulundu sadam & Sesame seeds/Ellu thuvaiyal recipe

Cuisine: Indian

Category: Lunch menu

Serves: 2

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS

URAD DAL RICE Rice - 1 cup Black or white urad dal - 1/2 cup Grated coconut - 1/4 cup Garlic cloves - 20 nos Salt - as needed Water – 4 cups SESAME SEEDS THUVAIYAL Black or white sesame seeds - 3 tbsp Red chillies - 5-6 nos Tamarind - Small gooseberry size Salt & water - as needed Oil - 2 drops

METHOD

URAD DAL RICE In a kadai or cooker base, add a tsp of oil and roast the urad dal for 3-4 minutes till you get a nice aroma. Add this to the rice and wash them. In a pressure cooker, take the washed rice and dal. To this, add garlic cloves, grated coconut, salt & the required water. Pressure cook for one whistle in low flame. It looks mushy initially but it turns fluffy as it cools down. So this water quantity should be added else urad dal won’t be cooked well. SESAME SEEDS/ELLU THUVAIYAL In a kadai, dry roast the sesame seeds till it splutters. Do in medium low flame. Make sure it don’t burn because thuvaiyal will taste bitter if you burn them. It takes nearly 3-4 minutes. Do it patiently. Remove in a plate. Wash the seeds through a sieve. Muds will settle down. (Washing is optional) To the hot kadai, heat a tsp of oil and roast the chillies. Soak tamarind in very little water. In a mixie jar, take the sesame seeds, tamarind, red chillies & salt. Grind it to a smooth, thick paste adding the soaked tamarind water. Remove and serve with rice. Please click this link for Tirunelveli style Avial recipe.

Note

Use white urad dal in place of black dal. Broken / split or whole variety, anything would be fine. Ellu thuvaiyal can be made using different methods. I’ll soon post the version with coconut & garlic which we make for idli, dosa.

Technorati Tags: Urad dal rice,Sesame seeds thuvaiyal,Ulundu sadam,Ellu thuvaiyal,Ulundu paruppu sadam,Ellu thogayal,Sesame seeds thogayal,Lunch menu,tirunelveli style,Tirunelveli lunch menu,Nellai recipes

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KOTHAMALLI THOKKU | CORIANDER LEAVES THOKKU RECIPE

Kothamalli thokku was in my try list for long time.Last month my in-laws were here.We had a nice time together.Whenever my MIL visits my house,i tell her to make  some of her signature recipes like thogayal,pickles etc.One such recipe is this kothamalli thokku.She brought a big bunch of fresh coriander leaves from salem.We made kothamalli thogayal and this thokku.We enjoyed it for a week.It can be mixed with plain rice and also serves as a good side dish for idli,dosa mixed with gingely oil.Whenever i feel lazy to make side dishes for idli,dosa i keep this as accompaniment.Simple and yummy !!

Kothamalli thokku

 Coriander leaves thokku/Kothamalli thokku for rice,idli,dosa

Cuisine: Indian

Category: Sides

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS
1 cup - 200ml

Coriander leaves - 1 cup (tightly packed) Round Urad dal - 3 tbsp Red chillies – 6-8 nos Tamarind - Medium gooseberry size ( pinch into small pieces) Cooking oil – 1 tbsp Jaggery-1/2 tsp Salt - as needed

METHOD

Wash & cut the coriander leaves roughly using scissors.Spread them in a paper overnight or in shade for 6 hours.If u are not able to do this,follow as given in next step.The point is coriander leaves should be dry without water content. In a kadai,heat oil and roast the chillies,urad dal and set aside. U can fry them separately or together.In the same kadai,saute the coriander leaves and tamarind pieces.Saute till it shrinks in quantity. First grind red chillies,salt .Then add the sauteed coriander leaves & tamarind ,jaggery without adding water.Lastly add the roasted urad dal and grind them together coarsely. Remove and store in an air tight box after it cools down. Mix with plain rice or serve as a side dish for hot idli,dosa topped with gingely oil.Tastes yummy. NOTE If u dry the leaves in shade,u don’t have to saute in oil.Just roast the other ingredients and grind everything together. Otherwise sautéing coriander leaves is a must as it should be dry without water content. Pinch the tamarind into small pieces and then saute.It helps to roast it well and also keep the thokku dry with long shelf life. It can be stored in an air tight box and can be had for more than a week without refrigeration.With refrigeration,u can keep it for more than a month too.Use a clean spoon every time.

 

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THENGAI THOGAYAL | COCONUT THUVAIYAL RECIPE FOR RICE - KAANUM PONGAL RECIPES

In Tamil nadu, Thengai thogayal / Coconut thogayal is served with rice. We love to mix this thogayal with rice adding ghee or it can be had with curd rice too. U may wonder why am I posting this recipe for kaanum pongal. My mom told this story and asked me to post this recipe. In Tamil Nadu, kanu is also known as Virgin Pongal/kanni pongal and is celebrated by unmarried girls by playing in the river banks,making pongal and eating it there.It is like resting day after the 3 days of  pongal festivities.People go out along with family and have a nice day of outing.My mom told when she was young, they go for outing carrying this simple coconut thogayal and

pazhang curry(mixture of left over sambar,kootu,poriyal) for lunch and enjoy the whole day in river banks. Nowadays only some people follow this practice. By sitting at home & watching all the special programmes on TV,we too can make our lunch very simple with this thogayal,sunda curry and papad.Hope u'll try this and enjoy your day.. Wish u all a very happy and tasty pongal !!

Thengai thogayal /Coconut thogayal recipe

 Simple and easy thengai thogayal recipe - Coconut thogayal for rice

Cuisine: Indian

Category: Side dish

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

INGREDIENTS
1 cup - 250ml

To roast & grind Grated coconut - 1/2 cup Red chillies – 5 - 6 nos Hing – 1/4 tsp Tamarind – Gooseberry size Urad dal – 1 tbsp Salt & water - as needed

METHOD

In a kadai ,heat 2 tsp of oil. Roast the urad dal,red chillies,hing. Lastly roast coconut along with these ingredients. Grind them coarsely adding salt and tamarind. Grind it thick without adding water. Coconut will be half ground. Now add very little water and make a thick paste. Remove in a serving bowl. Enjoy mixing with plain rice adding sesame oil/gingely oil or have as a side dish for curd rice ! NOTE To get this nice color,use crushed red chilli.Otherwise u may not get the same color.U can find the chilli in the picture background. Adding urad dal is optional. If you add urad dal, you can use this thogayal as side dish for idli,dosa too. Mostly we make this chutney for travel. It stays good for one to two days without refrigeration if you roast coconut well. Adjust the amount of chillies and tamarind according to your tastebuds. U can also roast coconut at the end and add it while grinding which gives a nice flavor. This thogayal can be refrigerated and had for 2-3 days.

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Pirandai thuvaiyal / Thogayal Recipe - Adamant Creeper Chutney For Rice

Pirandai thogayal ( Pirandai thuvaiyal) /Adamant creeper chutney, sounds interesting right?.Yes, I too felt the same when my MIL told about this recipe. I have heard about this plant but I din’t know it is edible. After I browsed its health benefits, I was so happy that I got to know a very useful, healthy recipe from my MIL. Thanks a lot aunty. This thuvaiyal tasted more like thengai/coconut thogayal and I loved its taste very much. I haven't tasted it with idli,dosa. I hope it tastes good.

As pirandai has amazing health benefits, I wanted to share it with you all !

• Cissus Quadrangularis is the biological name of pirandai. It has high vitamin C and calcium.
• Pirandai is helpful to cure knee problems and its juice mixed with sesame oil is used in the treatment of fracture and sprain.
• Its is also helpful for ladies with irregular menstrual problems.
• Pirandai recipes are useful for people with indigestion issues,flatulence,nausea,cough and piles.
• Never use your hands for washing pirandai.Just show under tap water.
• Always grease ur hands with sesame oil to avoid your hands from itching.
• Use tamarind in all pirandai recipes else it will make your tongue itchy.

Name of Adamant creeper in different languages

English: Bonesetter, Devil's Backbone, Veldt Grape.

Hindi: Hadjod, Hadjor, Asthisrumgala

Malayalam: Changalamparanda-ചങ്ങലംപരണ്ട

Sanskrit: Vajravalli, Asthisrinkhala, Kulisa, Asthisamharaka.

Tamil: Pirandai-பிரண்டை

Telugu: Nalleru, Gudametige, Kokkitaya-ralu 

Here is the picture of Pirandai which my MIL brought from our house backyard.

 

Pirandai thogayal

 Pirandai thogayal/Adamant creeper chutney for rice

Cuisine: Indian

Category: Thogayal

Serves: Serves 2-3

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

Pirandai/Adamant creeper - 10 sticks Urad dal - 2 tbsp Red chillies – 4 nos ( Use 6 to 7 for spicy taste) Tamarind – Medium gooseberry size Grated coconut - 1 tbsp Salt & water- as needed Oil - 2 tbsp

HOW TO MAKE PIRANDAI THOGAYAL - METHOD

Grease your hands with gingely oil to avoid itching. Wash pirandai under tap water and peel the outer ridge of pirandai like we do for ridge gourd. Remove the top and bottom part. Chop them into small pieces. Soak tamarind in little water. In a kadai, heat a tbsp of oil & roast the chillies, urad dal. Remove and in the same kadai, add little more oil and saute the pirandai. Saute till it shrinks and changes its color to white or pale green in color. Saute well else it will make your tongue itchy while eating. Remove, let them cool and grind everything together adding tamarind, salt , coconut and water to make a smooth paste. Serve with plain rice topped with ghee or gingely oil. Adding ghee is recommended as pirandai has a tendency to increase the body heat. Ghee helps to subside it.

Try this healthy pirandai thuviayal for rice, mix with rice & ghee and enjoy !

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PUDINA THOGAYAL FOR RICE |MINT THOGAYAL- THOGAYAL VARIETIES

 

Mint thogayal /Pudina thogayal recipe is one of the yummiest thogayal varieties / chutney recipe for rice. I usually pack this thogayal sadam for my husband’s lunch box. Mint thogayal can be prepared in advance and stored for weeks in refrigerator. My MIL makes this thogayal adding roasted urad dal just like coriander leaves thogayal. But addition of urad dal is completely optional. Add only if u want to increase the quantity / yield of thogayal. This thuvayal tastes great when mixed with plain rice adding sesame oil ( nalla ennai). Try it and enjoy !

Mint thogayal/Pudina thogayal

 Delicious mint thogayal recipe for rice,idli,dosa,upma

Cuisine: Indian

Category: Thogayal

Serves: Serves 2

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS
1cup = 240ml

To roast n grind Mint leaves/pudina leaves – 1 cup (tightly packed) Red chillies - 3 nos ( use 5 for spicy taste) Urad dal - 1 tbsp Jaggery – 1/4 tsp Tamarind - Small gooseberry size Salt - as needed

METHOD

Wash mint leaves. Heat a  kadai with a tbsp of oil and fry the red chillies & urad dal.Remove  in a plate. In the same oil, fry the mint leaves for a minute so that it will be shrinked and get reduced in quantity. This gives a special flavour to the thogayal . Soak tamarind in little water. Now grind the red chillies, urad dal, soaked tamarind with salt to a coarse mixture.Then add the mint leaves and grind to a smooth, thick paste adding the required water. Remove and serve with plain rice topped with gingely oil . If u want to grind in large quantities and store , u have to follow the next step. Else stop with this step & enjoy. Heat a kadai with little gingely oil / nalla ennai ( 1 tbsp )and put the thogayal into it. The water content in it will be absorbed and becomes thick , heat it for a while. Cool down. It can be stored in a box, refrigerated and kept for 10 days. But this step is purely optional if you are consuming immediately. U can enjoy this thogayal without sauting in oil. But shelf life will be reduced. For variations u can skip urad dal and add a tbsp of  grated coconut  while grinding.

YUMMY MINT THOGAYAL is ready to be served with hot rice & tiffin. Enjoy adding sesame oil..

 

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KARISALANKANNI KEERAI THOGAYAL | THOGAYAL RECIPES

Most of u would have heard about karisalankanni keerai. This keerai is easily available in Tamilnadu..It acts as a liver tonic and it is specially recommended in the treatment of Constipation, Eye defects, Jaundice, Enlargement of liver, Spleen disorders, Skin diseases, Hair fall and Premature graying of hair.Most of us would have used this herb for hair oil ( Bhringraj hair oil)
I got this recipe from my MIL.As we got bored of karisalankanni kootu / poriyal , we make either thogayal or stuffed chapathi and have it once in a month just because of its health benefits.. This thogayal tastes great when mixed with plain rice and ghee. I pack this for my husband’s lunch box usually. Don’t forget to check the end of post to know its names in other languages & amazing health benefits..

INGREDIENTS
1 cup - 200ml

Karisalankanni /   - 1 cup Red chilli –1  no Pepper corns – 8-10 nos Tamarind – Berry size Garlic cloves – 3-4 nos Salt & water – as needed

METHOD

Remove the karisalankanni leaves from the stem , wash & set aside. In a kadai heat a tbsp of cooking oil and saute the leaves along with a red chilli.. Saute till the leaves shrink. Add salt for quick sautéing.Grind the sauteed keerai & red chilli along with tamarind and water to make a smooth paste. In a mortar & pestle (ding chick) take the pepper corns and garlic cloves . Crush it coarsely and then add to the mixie jar. Use inch/pulse button, press once or twice and mix well. Remove & mix with plain rice adding ghee..

Serve with plain rice topped with ghee !

Karisalankanni (Eclipta prostrata) is the herb of choice in treating liver diseases. This herb grows in marshy areas throughout the year. It grows abundantly during the rainy season. There are two varieties of karisalankanni, one has yellow flowers and the other white. The yellow one is more potent.Here are the names in various languages… The Botanical name : Eclipta alba Tamil name : karisalankanni Telungu : guntagalijaeru Malayalam : kanjunni/kayyoni Kanada : kadige garage Sanskrit : bhringaraja/kesaranja Arab : radium-el-blint Hindi : bungrah/mochkand Duk : bhangra Other lang : kesatti/kesari Medicinal properties karisalankanni is also a specific remedy for jaundice. It has a great medicinal value in the treatment of hair. Karisalankanni is said to protect against night blindness and other eye diseases probably because of its high carotene content. Uses1. It is good for teeth, skin and hair. 2. It induces appetite. 3. It aids digestion and helps expel fecal matter from the large intestines. 4. It heals ulcers. 5. It cleans the liver and encourages secretion of bile. 6. It cures inflamed liver also called fatty liver. 7. It expels intestinal worms, cures coughs and asthma, and tones the body. 8. The yellow variety is said to be particularly good for the skin and eyes. source: http://a1tamilnadu.com/karisalankanni-false-daisy/

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