Thogayal (South Indian Coriander Chutney/Accompaniment)

When I talk about Thogayal – I am taken back to my childhood days..when my Grandmother used to make a jar full of this uber delicious paste and I used to beg for it to be had with plain rice and a drizzle of Sesame Oil.Grandma on the other hand argued that I should eat veggies and suggested I should use it as an accompaniment for Curd and Rice.Those halcyon days will never return I know but the memories do make my mind happy!

Thogayal can be had as I mentioned earlier as a simplified Main Course – mix with rice and Sesame Oil and for Curd Rice.It can also be taken as a Chutney for Idlis,Adai and Dosas or even spread upon plain Bread slices for a simply yum Sandwich!

Preparation Time – 30 minutes

Makes – 1 Standard Jar

INGREDIENTS

1 big bunch fresh Coriander Leaves

1/4 cup Tamarind

1/4 cup Urad Dal

1/4 cup Chana Dal

2-3 Dried Red Chilies

2 tsp Asafoetida

Salt to taste

A small ball of Jaggery or Brown Sugar

3 tbsp Sesame Oil/Use Refined Oil if needed

METHOD

Soak the Tamarind in water for 15 minutes.Put it into a Blender bowl.Wash the Coriander leaves well and chop them roughly.Add them to the Tamarind in the Blender.Heat oil on low heat and first fry the Dals till they are a rosy pink in color.Add the Asafoetida and the Dried Red Chilies and continue frying till the Chilies are fried and puffed up.Let this cool to room temperature on a steel or ceramic plate and add them to the Blender.Add the Jaggery or Brown Sugar.Blend till it forms a paste consistency.Or add a little water and make a Chutney consistency like I have done.Its irresistible!

Thogayal and Chana Chutney served with Rava Maida Dosa…

Thogayal served with plain steamed rice..