Tuduvalai/Thuthuvalai keerai thogayal (Solanum trilobatum chutney or thick paste)

Tuduvalai/Thuthuvalai keerai thogayal (Solanum trilobatum chutney) - preparation time 15 to 20 mins

I made thuthuvalai soup for my husband when he suffered from cold. Actually it worked well and brought down the cold and removed the flum without any medicine. I thought of trying thogayal so we can take with rice. It was tasty when i made it. So another healthy recipe got added into our cooking menu.

Health benefits/tips: One of the best medicine to remove the chest cold. Thuthuvalai is good for lungs, for asthma treatment and respiratory problems, gives strength to body, for eye diseases. Good antioxidant

Ingredients:-
Thuthuvalai keerai - 1 bunch (clean and drain the water)
Grated coconut - 4 tbsp
Roasted red chili -  4 - 5 (you can add according to your spice level)
Roasted urad dhal - 2 tbsp
Mustard - ¼ tsp
Urad dhal - 1 tsp
Sesame oil - 2 tsp
Tamarind - ¼ tsp
Salt to taste
Water - required amount

Preparation method:-
Roast 2 tsp of urad dhal in 1 tsp of oil till it becomes light brown. Add the chili till it becomes deep red. Let it cool.
Fry thuthuvalai keerai & salt in little oil.
In a mixer add grated coconut, thuthuvalai keerai, chili, urad dhal, tamarind and little water (Add water which is required to grind).
Grind to slight coarse paste else it will be sticky when mixed with rice.
In a tawa add 1 tsp oil, mustard, urad dhal and fry till dhal is light brown. Add this to thuthuvalai thogayal you can mix and take with white rice and roasted papad or as a side dish to idli/dosai. 

Pasiparuppu thogayal (Mung dhal rice paste)

Pasiparuppu thogayal (Mung dhal rice paste) - preparation time 10 mins
Last month when I went to village mom made this thogayal. I haven't tasted this thogayal before. I asked is it new she told no  and in villages we used to grow mung dhal in our agriculture land's along with urad dhal so that will be in abundant when compared toor dhal. She told the method is same as thuvaram paruppu thogayal. Thogayal taste was same but the flavor differed.

Ingredients:-
Mung dhal(Pasiparuppu) - 50 gms (or handful)
Red chili - 2
Pepper - 6
Garlic - 5 pods (If you don't like garlic you can make even without garlic) 
Sesame oil - 1 or 2 tbsp
Salt - to taste
Water - little

Preparation method:-
Roast pasiparupu dhal with little oil. When it roasted slightly add red chili, pepper and roast till it is golden brown.
When roasted switch of the flame and add garlic. Sortae for few mins and add water.
Let the ingredients cool.
Grind roasted ingredients with required amount of salt and water if required.
Don’t make it to fine paste then it will be sticky. 
Serve pasiparupu thogayal with ghee and hot rice.

Thuvaram paruppu thogayal (Method II) - Toor dhal rice paste

Thuvaram paruppu thogayal (Toor dhal rice paste) - preparation time 15 to 20 mins
Adding protein to our daily food is essential. If we are making kara (or) puli kuzhambu this paruppu thogayal will be of great combination. When we are kids, after enjoying our long annual leave vacation and returning home mom used to make all the cleaning and cook for us. As vegetables wont be available she used to make this and fry vadagam or karudam (in our terms).



Ingredients:-
Toor dhal - 50 gms (or handful)
Urad dhal - 25 gms (2 tbsp)
Grated Coconut - 1 tbsp
Red chili - 2
Pepper - 6
Garlic - 5 pods
Sesame oil - 1 or 2 tbsp
Salt - to taste
Water - little



Preparation method:-
Roast toor dhal and urad dhal with little oil. When it roasted slightly add red chili, pepper and roast till it is golden brown.
When roasted switch of the flame and add garlic. Sortae for few mins and add water.
Let the ingredients cool.
Grind roasted ingredients with required amount of salt and water if required.
Don’t make it to fine paste then it will be sticky.
Serve paruppu thogayal with ghee along with hot rice. You love the taste.

Kothamalli thogayal (Fresh Coriander leaves rice paste)

Kothamalli thogayal (Fresh coriander leaves rice paste) - preparation time 10 mins
Coriander is very good for skin. Rich in antioxidant, used to low the cholestrol,etc. It is best way to consume is raw so all the nutritional values will be grasped. So try to add coriander leaves in your daily cooking. My cooking will be complete and colourful only by adding the fres leaves of coriander. I used to add coriander leaves to sambar, rasam, dry curries & butter milk.
Kothamalli thogayal is one of the best way to consume more. So when ever possible make this thogayal

Ingredients:-
Coriander leaves - 1 cup (Bunch of coriander leaves. Remove the root. wash 3 to 4 times in water to remove the mud, and rotten leaves. Remove the leaves and excess water in the leaves. Chop using cooking scissor )
Urad dhal - 1 tbsp
Red chili - 3 to 5
Salt - to taste
Tamarind paste - less than 1/4 tsp or little tamarind water
Sesame oil - 2 tbspn
Mustard - 1/4 tsp

Preparation method:- In tawa heat oil. Add urad dhal, roast to golden brown. Keep aside.
In same tawa add the red chili and roast to dark red color. Keep along with roasted urad dhal.
When roasted ingredients are cool grind to coarse powder along with salt and tamarind.
Now add the chopped coriander leaves, little water to grind. Make to thick thogayal by adding required amount of water.
Heat the tawa add little oil, mustard to splutter, urad dhal to brown and garnish Kothamalli thogayal (Coriander rice paste).
Mix this paste and sesame oil with white rice and take with roasted papad. Surely you will love this healthy thogayal.

Karuveppillai thogayal (Curry leaf rice paste)

Karuveppillai thogayal (Curry leaf rice paste) - preparation time 10 mins
My mom's place (grandma's home) is very big. On backside they had a curry leaf tree. When we go for annual leave we use to enjoy grandma's cooking (including my mom). We used to climb tree and prick the leaves fresh for this thogayal. Curry leaves is very rich in iron content and good for hair. You can cosume this directly as leaf or make this thogayal and take with hot white rice and roasted pappad. It will be very tasty.

We can make wonders with curry leaves also :-)

Ingredients:-
Curry leaves - 1 cup (leaves taken from 15 to 20 strings and washed well)
Urad dhal - 1 tbsp
Red chili - 3 to 5
Asfoetida - 1/4 tsp
Salt - to taste
Sugar - 1/2 tsp
Tamarind paste - less than 1/4 tsp or little tamarind water
Sesame oil - 2 tbspn
Mustard - 1/4 tsp

Preparation method:-
In tawa heat oil. Add urad dhal, roast to golden brown. Keep aside.
In same tawa add the red chili and roast to dark red color. Keep along with roaste urad dhal. Now roast the hing and add to the other ingredients.
When roasted ingredients are cool grind to coarse powder along with hing, salt, sugar and tamarind.
Now add the curry leaves and little water to grind. Make to thick thogayal by adding required amount of water.
Heat the tawa add little oil, mustard to splutter, urad dhal to brown and garnish karuveppillai thogayal.
Mix this paste and sesame oil with white rice and take with roasted papad. Surely you will love this dish.

Note:- Some people don't like the raw smell of curry leaves for them you can add the curry leaves paste in the garnishing tawa along with spluttered mustard, brown urad dhal and fry with little sesame oil for few mins and transfer to serving bowl.

Thenkai thogayal (Coconut half dry gravy)

Thenkai thogayal (Coconut half dry gravy) preparation time 15 mins

During our annual holidays we used to go to grandparents home. Our travel time will be around 8 hrs in train so, mom will be taking tiffen (idli along with podi and few plain idli's) and curd rice. She will make thenkai thokaiyal as a side dish because this will taste good along with idli and curd rice. So our favourite travel dish. The thokaiyal is fried and made bit dry it will stay fresh for long time. It is best when carried during travel or for lunch. Tamarind, chili, salt & coconut will provide 4 different taste so when combined and made it will be great.

Ingredients:-
Coconut - one shell fully grated (1 cup)
Red chili - 3 or 4 (if you want little spicy you can add)
Tamarind paste - ½ tbsp
Green coriander leaves - ¼ cup (optional)
Salt - to taste
Urad dhal - 4 ½ tbsp
Sesame oil - 4 tbsp
Mustard - ¼ tbsp

Preparation method:-
Fry urad dhal with 1 tbsp of oil till the dhal is golden brown. When dhal is half roasted add chili and roast.

In a mixer grinder add grated coconut and grind it for few mins.

When coconut is grinded coarsely add coriander leaves, urad dhal, salt, tamarind paste, and chili to grind.

Add little water while you grind.

In a pan add sesame oil, mustard to splutter. Add little urad dal.
Once it is golden brown, add the coconut paste and fry . The water will be observed.

You can take this coconut thogayal while you travel. It goes well with idli & curd rice.It will be really tasty.

Inji thogayal (Ginger chutney)

Inji thogayal (Ginger chutney)- preparation time 15 mins

We can make this inji thogayal once every 15 days so, it will be good to reduce the cholestrol level. You can add in small quantity during food preparation (in kuruma, rasam,tea,etc) for digestion. People with ulcer problem can take in very less quantity also avoid green chili usage because it might aggravate the ulcer problem. According to articles it is good to reduce arthritis pain. My mom usually make ingi thogayal during deepavali because we will be taking lot of sweets and oil items so she thinks this is good for lunch.

Health benefits/tips:- Ginger simulates hunger, good for digestion. It is good to stay beautiful and avoids gaining cholestrol. Try to add ginger in most possible way. We can also chew small piece of ginger and extract the juice which is good for throat.

Ingredients:-
Ginger - 2 inch piece or chopped ginger 4 tbspn)
Red chili - 1 or 2
Tamarind paste - ½ tbspn
Salt - to taste
Urad dhal - 4 ½ tbspn
Sesame oil - 4 tbspn
Mustard - ¼ tbspn

Preparation method:-
In a pan add 3 tbspn oil, ginger.

Fry till the ginger is roasted slightly.Cool it

Fry urad dhal with 1 tbspn of oil till the dhal is golden brown. When dhal is half roasted add chili and roast.

Add roasted ginger to grinder along with salt and tamarind paste.

Ground coarsely.

Add roasted urad dhal to ground ginger and grind it.

When mixture is ground well add the water and ground again to paste.

Garnish ingi thogayal with roasted mustard and urad dhal.
You can mix this ginger thogayal with rice and take with roasted papad. It will be really yummy and hot.

Kathirikai kothamalli thogayal (Brinjal & Coriander chutney)

Kathirikai kothamalli thogayal (Brinjal & Coriander chutney)

Ingredients:-
Brinjal - chopped 150 gms
Green chili - 2 or 3
Tamarind paste - ½ tsp
Coriander leaves - chopped 1 cup
Salt - to taste
Sesame oil - 4 tbsp
Water - little to sprinkle
Mustard seed - ¼ tsp
Urad dhal - 1 tbsp

Preparation method:-
Fry the brinjal & green chili with oil and salt in a tawa. Sprinkle little water to cook.
In a mixer add the cooked brinjal, tamarind paste & coriander leaves. Grind to paste using whipper button.
In a tawa add oil, mustard, urad dhal and roast till dhal is golden brown.
Add this to kathirikai thogayal / chutney. You can take this spicy brinjal thogayal with idli, dosa or along with plain rice and sesame oil

Vallarai keerai (Vallarai chutney) Thogayal

Vallarai keerai (Vallarai chutney) Thogayal - preparation time 15 to 20 mins
We make thogayal using karuveppilai (curry leaves) or kothamalli (coriander leaves). One day i bought vallaikeerai from our regular green vendor. She told to buy this as it was very fresh. I told her that i havent tried any recipe using this. Any way i bought it and tried below recipe. It came out well. My friend came that day for lunch so, i served vallarai thugayal to him along with white rice. He liked it very much and told that he will ask his wife to make this and give to kids. I felt very happy. So you can also try out and provide your feedback.

Health benefits/tips: Vallarai keerai is very good for memory power. This can be given to kids frequently to improve the memory. If you prepare thogayal using vallarai keerai as specified below then your kids will like to eat. It is best medicine for memory power improvement in siddha. Vallarai chocolates or syrups are available in licensed siddha medical stores.

Ingredients:-
Vallarai keerai - 1 bunch or 1 cup leaves (clean and drain the water)
Grated coconut - 4 tbsp
Roasted red chili - 3 or 4 (you can add according to your spice level)
Roasted urad dhal - 2 tbsp
Mustard - ¼ tsp
Urad dhal - 2 tsp
Sesame oil - 2 tsp
Tamarind - ¼ tsp
Salt to taste
Water - required amount

Preparation method:-
Roast 2 tsp of urad dhal in 1 tsp of oil till it becomes light brown. Add the chili till it becomes deep red. Let it cool.
Fry vallarai keerai & salt in little oil.
In a mixer add grated coconut, vallarai keerai, chili, urad dhal, tamarind and little water (Add water which is required to grind).
In a tawa add 1 tsp oil, mustard, urad dhal and fry till dhal is light brown. Add this to chutney and take vallarai keerai thogayal with white rice and roasted papad.

Thuvaram paruppu thogayal (Toor dhal thick paste)

Thuvaram paruppu thogayal (Toor dhal thick paste for rice) preparation time 15 to 20 mins
Our default dish after returning from our annual leave during school days because vegetables out be available. Mom should clean all the vessels and home after vacation.



Ingredients:-
Toor dhal - 100 gms
Red chili - 2
Pepper - 10
Garlic - 5 pods
Sesame oil - 1 or 2 tbsp
Salt - to taste
Water - little



Preparation method:-
Roast toor dhal with little oil. When it roasted slightly add red chili, pepper and roast till it is golden brown.
When roasted switch of the flame and add garlic.
Grind roasted ingredients, water (to make it paste), salt and grind it. Don’t make it to fine paste then it will be sticky. It will absorb water so add required amount.
Serve paruppu thogayal with ghee and hot rice. You love the taste.

Peerkangai thogayal (Ridgegourd chutney)

Peerkangai thogayal (Ridgegourd chutney) - preparation time 15 to 20 mins
Peerkangai is cold vegetable and contains more nutritional value.

Ingredients:-
Peerkangai - chopped 150 gms (remove only sharp edges of the skin)
Green chili - 2
Coriander leaf - ½ bunch (cleaned and chopped)
Tamarind paste - ½ tsp
Salt - to taste
Gingelly oil - 4 tbsp
Water - little to sprinkle
Mustard seed - ¼ tsp
Urad dhal - 1 tbsp

Preparation method:-
Fry the peerkangai with 3 tbsp of oil, chili and salt in a tawa.

Cook till the vegetable becomes ½ or ¼ th. Switch of the flame and add the coriander leaves

In a mixer add the cooked ridgegourd, tamarind paste, chili, coriander. Grind to paste
(without adding water).

In a tawa add oil, mustard, urad dhal and roast till dhal is golden brown.
Add this to peerkangai thogayal (ridgegourd chutney). If the chutney is more liquid fry the chutney in the tawa and bring to thick (thogayal).

Take care and stir in low flame. It will be sticky.
You can take this spicy chutney with idli, dosa or along with plain rice and gingelly oil.

Kathirikai thogayal (Brinjal thick chutney)

Kathirikai thogayal (Brinjal chutney) - preparation time 15 mins
My favourite recipe. Mom used to make this thogayal bit spicy. She won't grind in mixer. She will use ammi to make this tasty thogayal.

Ingredients:-
Brinjal - chopped 150 gms
Red chili - 3 (roasted in oil and powdered)
Tamarind paste - ½ tsp
Salt - to taste
Gingelly oil - 4 tbsp
Water - little to sprinkle
Mustard seed - ¼ tsp
Urad dhal - 1 tbsp

Preparation method:-
Fry the brinjal with oil and salt in a tawa. Sprinkle little water to cook.
In a mixer add the cooked brinjal, tamarind paste, chili powder. Grind to paste using whipper button.
In a tawa add oil, mustard, urad dhal and roast till dhal is golden brown.
Add this to brinjal chutney or kathirikai thogayal. You can take this spicy chutney with idli, dosa or along with plain rice and gingelly oil.