When I started typing the title for this post, I was wondering what classifies something as thogayal. It appears to be like a regular chutney, so then how does one know the difference. Looking though a bunch of blogs here is what I found. It is very traditional to Tamil cuisine and is usually eaten mixed with rice. The very characteristic of thogayal is that, it has a coarse texture and is not very smooth as a chutney. Thogayal can be made with coconut, dhals and vegetables. When made with vegetables it has more water content than with coconut or dhal. It can get a little dry sometimes and to balance that dryness it is served with kootu, Kozhambu, pachidi, rasam or curd rice. The best kind of vegetable that goes with thogayal are those that can be roasted well like Eggplant, Okra, Snake gourd(Podalanga), Potato, (Cluster Beans)Kothavaranga etc. The texture of the thogayal is greatly influenced by the method one chooses to grind. According to my Appa, a blender, mixie or food processors can produce good thogayal but using a grinding stone(ammi) the texture and taste totally becomes divine.
Gadgets:
Blender/Mixie/Food Processor
Measuring cups and spoons
Wok
Ingredients:
Grated coconut - 1 half or 1 1/2 cups
Red chili - 3
Asafoeida - a few shakes
Thoor Dhal - 1/4 cup
Udad Dhal - 1/4 cup
Oil - 2 tsp
Mustard Seeds - 1 tsp
Salt
Tamarind water - 1 tbsp ( soak a dime size tamarind in water and add the thick juice)
Water - 1/4 cup ( depends on the moisture in the coconut)
Preparation:
1. Heat the wok with oil. Add asafoetida, mustard seeds. Wait for the mustard seeds to pop. Add dry chilli, udad and thoor dhal and roast until the dhal turns golden. Remove from flame and allow to cool.
2. Add grated coconut to the above mix along with the tamarind juice and grind into a coarse paste and serve with hot rice, appalam , potato roast and kozhambu.
I also prepare this on a lazy day..thuvayal looks lovely with the potato fry!
ReplyDeletenice chutney ... loved it
ReplyDeletewe cook a lot of tamil cuisine in my poarents home and just looking at this makes my mouth water...
ReplyDeletefirst time here...
ReplyDeleteLove to have Thengai thogayal with roasted potato.
Aruna Manikandan
http://ensamayalkuripugal.blogspot.com
You know, I never realised there was a difference between chutney and thogayal - and I agree with your Dad a 100 per cent - nothing like the traditional grinding stone to give chutneys and tohgayals good texture.
ReplyDeleteThis comment has been removed by a blog administrator.
ReplyDeleteWonderful recipe.. looks simple and delicious.. first time here. :)
ReplyDeleteLove love this ...making me nostalgic..:-)
ReplyDeleteIt's been ages since I had this..really miss "ammikkallu"...
love thogayal.... will try this soon :)
ReplyDeleteWow! looks delicious!! Excellent presentation!
ReplyDeleteThogayal in an ammi! Delicious. I love thengai thugayal with appalam vathakozhambu and aloo curry..on a summer day with some thayir sadam to finish it off..
ReplyDeleteNice thuvayal... perfect with any tiffin or even rasam with rice.
ReplyDeletelooks absolutely delicious and tempting!!
ReplyDeletegreat recipe. Came out good.
ReplyDeleteLovely presentation! I too prepare coconut chutney but its very different from yours, will def try sometimes it sounds delicious!
ReplyDeleteI too make exactly the same way! Looks very nice,beautiful pictures!
ReplyDeletethat's a nice way of presenting thogayal.. it looks very yummy. this is how we make it too. where do u live in san diego? mira mesa or la jolla ;)
ReplyDeleteawesome recipe for thenga thogayal...also loved your choc. mousse recipe a lot...you have a wonderful space here...will be back soon...
ReplyDeleteLuv the color there of the chutney.
ReplyDeleteOMG it's one of my fav. I love i t wth vathakuzhambhu and appalam. It tastes like heaven. Nice click!!!
ReplyDeletechutney looks awesome!!!
ReplyDeletefirst time here...lovely space..
wow..i love thengai thogayal with potato fry..thats an ultimate dish for me... anyday for tamil cuisine..
ReplyDeletei write on indian interiors..have a look...