Thogayal

Paati says: The difference between Thogayal and Chutney is that chutney almost always contains raw ingredients (for eg. coconut chutney which is served with idli/dosa), whereas Thogayal almost always contains cooked/roasted ingredients. Thogayal is primarily meant to be eaten mixed with rice. It can also be served as a side for Dosa, idly and the likes. There are innumerable types of Thogayal. The following are 2 basic Thogayal recipes. Alter them slightly to get brand a new Thogayal!

THENGAI THOGAYAL:
Ingredients:
White Urad dal (whole or split) - 2 tbsp
Coconut gratings - 1 cup
Red chillies - 3 or 4
Hing - a pinch
Salt -to taste
Cooking Oil - 1 tsp

Method:
Roast Urad dal, red chillies, hing in 1 tsp oil, till dal turns medium brown. Add coconut gratings, saute for 2 minutes. Turn off heat, let cool and grind in a mixer with salt. You can add litle water to aid grinding, but avoid as much as possible.

VARIATIONS:
Instead of coconut gratings,
* Add roughly chopped onions for Onion Thogayal. The onions should be well cooked before you transfer it to the mixer. Raw onions ruin the thogayal.
* Add roughly chopped vegetables for Vegetable Thogayal. Vegetables like carrot, bottle gourd, yellow pumpkin (parangikkai), are especially Thogayal-friendly.
* Add peeled, chopped pieces of ridge gourd (peerkangai). This makes a delicious thogayal especially if the gourds are in season.

In addition to coconut gratings,
* Add washed and chopped mint (pudina) or coriander (kothamalli) leaves. Saute till the leaves are soft.

Paati says: You get it now. Urad dal, red chillies and hing are common across all the Thogayals. The rest is upto your imagination!

PARUPPU THOGAYAL:
Ingredients:
Tur dal - 1 cup
White Urad dal (whole or split) - 1 tbsp
Hing - a pinch
Pepper - ½ tsp
Red chillies - 2

Method:
Roast all ingredients in 1 tsp oil till urad dal turns medium brown. Optionally add 2 tsp coconut gratings (traditionally Paruppu Thogayal has no coconut though!) and saute for a minute or two. Turn off heat, let cool and grind in a mixer with salt. You can add litle water to aid grinding, but avoid as much as possible.