Thursday, April 12, 2012

THOGIAL




'Thogial' is a thick chutney variety. It is usually made along a non-sour koottaan like ‘molagoottal’ / ‘keeramolagoottal’ / ‘molagooshiam’ / ‘erissery’. It is also called 'chammandi'.

Ingredients -
Urad dal – 3 tbsp
Red chilli – 2 -3 (as per your spice level)
Asafetida – 1-2 pinches
Fresh grated coconut – 6 tbsp
Chopped fresh coriander – 2-3 tbsp
Ginger – ½” (optional)
Tamarind – marble sized – soaked in very little water
Salt to taste
Jaggery – ½ tsp
Curry leaves – 12

Method -
Dry roast urad dal till light brown. Add the red chillies and roast for a minute. Remove from fire. Sprinkle asafetida. Cool a bit and coarsely powder in a mixer. 
Add the rest of the ingredients except curry leaves and grind coarsely. Towards the end, add curry leaves and blend once.
               Make into a ball and place in a serving dish.

CARROT THOGIAL

'Carrot thogial' is a modern and healthier variation of 'thogial 'and is usually made when carrots are in season - as a side-dish for ‘molagoottal’ / ‘keeramolagoottal’ / ‘molagooshiam’ / ‘erissery’.

                                     



Ingredients -
Urad dal – 3 tbsp
Red chilli – 1-2
Asafetida – 1-2 pinches
Fresh grated coconut – 2 tbsp
Grated carrots - 6 tbsp
Chopped fresh coriander – 2 tbsp
Tamarind – marble sized – soaked in a little water
Salt to taste
Jaggery – ½ tsp (optional)
Curry leaves – 12

Method -
Fry the carrots in a pan lightly till the raw smell is gone and set aside.
Dry roast the urad dal till light brown. Add the red chillies and roast for a minute.
Remove from fire. Sprinkle asafetida.
Cool a bit and coarsely powder in a mixer. Add the rest of the ingredients except curry leaves and grind coarsely. Towards the end, add curry leaves and blend once.
              Roll into a ball and transfer to a serving dish.

© Copyright 2011. Brinda Balasubramonian.

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