Chow Chow Thol Thogayal / Chayote Peel Chutney
My Grandmother used to make this chayote peel chutney. Recently one of my friends made this recipe and I remembered my Grandma’s recipe. It is very simple to make and it will be very tasty. Time of Preparation : 15 minutes Spice level : 3 out of 5 No of Servings : 2 Ingredients: Chayote peel – 1 cup Red Chillies – 4 Urad dal – 1 tbsp Ginger – 1 1/2 tsp(chopped) Coconut – 1/3 cup(grated) Oil – 1 tsp Salt – to taste For Seasoning: Oil – 1/2 tsp Mustard seeds – 1/4 tsp Curry leaves – a few Asafoetida – a pinch Method of Preparation: Heat oil in a pan and red chillies followed by urad dal. Fry till they become golden brown and add the ginger and chayote peel. Fry till they become soft and...
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Carrot Methi Thogayal – Carrot and Green Chutney
Carrot Methi Thogayal – Carrot Fenugreek leaves Chutney is a simple and tasty dish which I made recently. You can serve this as a side with white rice and curry or sambar/rasam. You can also mix it with white rice and eat it with papad or chips. I wanted to prepare something quick and tasty for lunch and my friend told me about this recipe which she tried from Sailusfood. Now this has become one of our favorite. Here you go… Preparation time: 25 minutes No. of servings: 5 Spice level: 2.5 out of 5 Ingredients: Oil – 2 tsp Mustard seeds – 1 tsp Cumin seeds – 1 tsp Channa dal – 1 tbsp Urad dal – 1 tbsp Dry red chili – 4 Garlic cloves – 4 Green chilies – 2 Shredded carrot – 2 cups Fresh...
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Peerkangai thogayal – Ridge Gourd Chutney
Peerkangai thogayal or Ridge gourd chutney is a simple and delicious side which can be served along with plain white rice and papad or you can serve it as a side to rasam or sambar or curd rice. I have always thought it is tough to cut and cook this vegetable until recently when I tried it for the first time. When I made this dish I was surprised to see the less quantity of chutney. I used one big ridge gourd which can serve two. You can also use the skin of this vegetable and make a delicious chutney, Peerkangai thol thogayal (Ridge gourd peel chutney). Preparation time: 30 minutes No. of servings: 2 Spice level: 3 out of 5 Ingredients: Big ridge gourd – 1 Sesame oil – 2 tsp Urad dal – 1 tsp Dry red chilies...
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Peerkangai Thol Thogayal / Ridge Gourd Peel Chutney
My mom used to make this ridge gourd peel chutney. I wanted to try this for a long time but never did till recently. One of my friends here had a craving for this thogayal and finally I tried it. It was really tasty. We can have it for idly or dosa or even with rice and ghee 🙂 Time of Preparation : 20 minutes Spice level : 3 No of Servings : 2 to 3 Ingredients: Ridge Gourd Peel – 1 1/2 cup Urad Dal – 2 tsp Channa Dal – 2 tsp Red Chillies – 4 Tamarind – small pebble size Coconut (grated) – 2 tbsp Curry leaves – a few Oil – 1 tbsp Salt – to taste Method of Preparation: Heat oil in a pan and the channa dal followed by urad dal and red...
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Varalakshmi Vratham and Recipes
Varalakshmi Nombu Or Varalakshmi Vratham is a sacred ceremony observed by Hindus in the tamil month of Aadi or Sravana (Hindu Calender month) which falls between July and August. Aadi is an auspicious month and a lot of festivals and religious ceremony are observed in this month such as Aadi Perukku, Aadi ammavasai, Aadi Velli, Aadi Pooram, etc. On the day of this Vratham, married women worship Goddess Lakshmi for the well being of their husband and family. Varatham is a Sanskrit word, meaning “Vow” or “Promise”. It denotes a religious practice or actions which includes fasting, doing pooja, reciting mantras/prayers, etc. I am sharing a detailed procedure of the Varalakshmi Vratham rituals that we follow at home. It may vary with each household. This may be of help to the beginners or anyone who wants to know about...
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Mint-Curry leaves-Cilantro Thuvaiyal (Chutney)
Thuvaiyal/Thogayal is a South Indian condiment. It is more like chutney but a little thick in its form and has lentils and spices along with the main ingredient(s). It is simple and easy to make and a perfect dish for a hurry burry cooking. Mint, curry leaves and cilantro are a great combination for making a spicy thuvaiyal. It goes well with plain white rice and papad or with rasam/sambar rice or curd rice. It is also good with idli or dosa. Refrigerate it in an air tight container for 4 to 5 days. Cooking time: 20 minutes Spice level: 3.5 out of 5 Ingredients: Coriander leaves or cilantro – 2 cups (packed) Mint leaves – 1 cup Curry leaves – 2 to 3 strings Oil – 1 and 1/2 tsp Dried red chilies – 3 Ginger – 1″...
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Pudalangai Thuvaiyal – Snake Gourd Chutney
Thuvaiyal/Thogayal is a South Indian condiment. Thuvaiyal is nothing but chutney with a slight variation and is thick in form. It is generally made with vegetables/lentils. This is the first time I am making thuvaiyal with snake gourd and to my surprise it came out awesome. It is simple and makes a wonderful combination with plain rice or with sambar/rasam rice and idli/dosa. Check out our thuvaiyal recipes here. Few facts about Snake Gourd: Commonly known as Snake Gourd, this vegetable is native to India and is a vegetable of considerable importance. It is known as Pudalangai in tamil, potlakaaya in Telugu, dhunduli in Assamese, paduvalakaayi in Kannada and padavalanga in Malayalam. Snake gourd is an annual plant grown in tropical countries. The vegetable is long and are curved giving them a serpent look. I have seen stones tied to the end...
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Pavakkai Pitlai (Bitter Gourd Sambar)
Bitter Gourd or Bitter Melon (known as Pavakkai in Tamil and Karela in Hindi), as the name indicates is a bitter vegetable with lots of precious nutrients and less calories. It is an excellent source of vitamins B1, B2, and B3, C, magnesium, folic acid, zinc, phosphorus, manganese, and has high dietary fiber. It is rich in iron, beta-carotene, calcium and potassium. It is known for its medicinal values. My mom always force me to eat karela saying it purifies your blood and is good for your heart. I should thank her for making me eat this vegetable. Now it has grown on me and I don’t hate to eat it anymore. On the contrary, my husband loves it. So I try incorporate it in my cooking as much as possible. It is popular in Indian cuisine. In South...
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Thengai Thuvayal – Coconut Chutney
Coconut thuvayal is a very simple recipe. Instead of using green chillies, we use red chillies in this chutney and it will be very tasty too. I like to have with idli, upma and even I love to have with curd rice :). Preparation time: 15 minutes No of Servings: 4 Spice level: 3 out of 5 Ingredients: Coconut – 1/2cup(grated) Urad dhal – 1tsp Red chillies – 2(according to spice level) Tamarind – very little(a little bigger than pepper size) Hing – a pinch Oil – 1tbsp Mustard seeds – 1/4tsp Method of Preparation: Heat 2tsp of oil in a pan. Add hing and fry the red chillies, urad dhal and coconut for 3 minutes. Grind it coarsely with the tamarind by adding very little water. Season it with the mustard seeds Enjoy it with idli, dosa, upma...
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Morkuzhambu
Morkuzhambu (Yogurt and Spiced Coconut Curry) is a popular dish in Tamil Nadu and Kerala (South India). It plays an important role in the traditional wedding menu and festivals. It can be prepared quickly and easily. Vegetables such as okra, colocasia, chayote, squash, winter melon are generally used for making this dish. Cook the vegetable accordingly before adding it to the sauce. Yogurt or buttermilk can be used to make this dish. If you want it to be thick and creamy use yogurt (2% or whole milk). For a less fat version, use low fat butter milk or yogurt. This dish is served with cooked rice and papad or thogayal (chutney). Preparation time: 30 minutes. No. of servings: 6 Spice level: 2.5 out of 5 Ingredients: Plain yogurt – 4 cups Shredded coconut – 3/4 cup (preferred fresh or frozen)...
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