Thakkali thogayal

Thakkali thogayal - Thogayal are thicker form of chutneys, and are indispensable part of South indian menu. They are either served as accompaniments or in the main course along with rice. They are tangy, spicy, made with herbs, spices, nuts, vegetables and lentils.

Ingredients:

Tomatoes - Select big or medium-sized , little unripe, firm country variety tomatoes. Big red ripe tomatoes will not suit, will impart a sweet taste and blend with the rest of the ingredients.

Lentils - Whole white urad Dal is used.

Salt - Crystal salt suits the best. I'm using white crystal salt. Pink crystal salt can also be used.

Chillies: Only gundu red chillies are used. Thin, long ones can also be used. Byadgi chillies are not used.

Hing: Solid form of hing suites better, powdered hing can also be used.

Seeds: Mustard seeds are used.

Souring agent: Tamarind is used.

Oils and fats: Sesame oil suites the best.

Method:

Saute the ingredients and grind without adding water.

Accompaniments:

Goes well with idli, dosa, chapati, curd rice, upma, pongal, adai etc.

Storage:

Stays good for 2 days in the fridge.

Reheat only in the microwave for 10 seconds.

Equipments used: Kadai/frying pan, blender

Recipe:

Total time taken: 20 minutes

No.of servings: 4

Ingredients:

To sauté and grind:

Oil - 2 tsp

Tomatoes - 4 (medium)

Urad Dal - 1 tbsp

Tamarind - small marble size

Red chillies - 4

Mustard - 1/2 tsp

Salt - to taste

Hing - a pinch 

Directions: 

1. Heat oil in a kadai, add mustard seeds.

2. When it crackles, add hing.

3. When hing gets roasted, add urad dal.

4. When dal slightly turns golden, add tamarind and red chillies.

5. Add tomatoes. Sauté till they turn little mushy.

5. Allow to cool down. Transfer everything to a blender jar. Add salt. Grind little coarsely.

6. Transfer to a serving bowl.