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PARUPPU THOGAYAL

      Paruppu Thogayal/Thuvayal is a simple Lentil Chutney prepared with Tuvar Dhal, Dry Red Chillies, Coconut and some seasonings. This is a simple recipe which can be served along with steamed Rice or along with Idli, Dosa and Uthappams. Paruppu Thogayal is a traditional South Indian Dish. It is very light to the stomach and aids digestion.
     Paruppu Thogayal, Rasam, Sutta Appalam is one common and best combination for a simple South Indian Lunch menu. Serve steaming hot Rice and this wonderfully flavoured Paruppu Thogayal with a drizzle of melted Ghee. The texture of Paruppu Thogayal along with rice, ghee and accentuating aroma imparted from well roasted Tuvar Dal leaves a refreshing feel overall.
Paruppu Thogayal is one similar recipe as Chuttaracha Thenga Chammanthi where all the ingredients are roasted until fragrant and especially tamarind is roasted directly over the flame, slowly and carefully without burning it and then, they are traditionally ground in an Ammikkal (A flat stone) and rotund round stone called Kozhavi. Grinding them traditionally in a Stone Mortar and Pestle, brings out the natural oil from the ingredients, making the Paruppu Thogayal tasty and nutritious.
      Paruppu Thogayal can be ground in a mixer-grinder or in a small blender jar/coffee grinder. Add very little or no water while grinding Paruppu Thogayal. Can use a combination of Tuvar Dhal and Bengal Gram Dhal for the recipe, but I have prepared Paruppu Thogayal using just Tuvar Dhal in this recipe, I have added Garlic Cloves and Asafoetida to cut down the gastric effect from Dhal.

Cuisine - South India
Recipe Type - Condiment
Spice Level - Medium - High
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 5 - 7 Minutes

For more Recipes on CHUTNEYS & CONDIMENTS, Click here...

INGREDIENTS :

Tuvar Dhal - 1/3 Cup
Coconut - 1/4 Cup
Dry Red Chillies - 6 Nos.
Garlic - 3 Nos.
Curry Leaves - 1 Sprig
Tamarind - 1 Small Lime Size
Salt - To Taste
Asafoetida - a Pinch
Oil - 2 Tbpsn

METHOD :

Insert the Tamarind into a skewer and char it on a direct flame until the colour changes, for about 10-15 seconds. Keep this aside.
Heat Oil, roast the Dry Red Chillies until they fluff up.
Add Tuvar Dhal and roast it until they turn into slightly golden brown in colour and aromatic, on a very low flame.
Add Garlic Cloves and Salt to the above ingredients, fry until garlic is well sautéed.
Saute on a very low flame until they turn dry.
Add Curry leaves, grated Coconut and fry until coconuts are dry and turn into a slight golden colour. (Care should be taken not to burn the ingredients).
Add Asafoetida Powder to the above and give a quick stir.
Switch off the flame and allow this mixture to cool.
Grind Paruppu Thogayal into a smooth paste in Mortar and Pestle or in dry blender jar.
Do not add water while grinding Paruppu Thogayal.
Paruppu Thogayal is a perfect match for Steamed Rice, serve it with a drizzle of melted ghee over it.
Goes well with Dosa, Idli and Uthappam too.

Notes :

Can substitute half the amount of Tuvar Dhal with Bengal Gram Dhal for this recipe.
Can also do this with coconut slices. If using coconut slices, roast them first, as they will take a longer time to fry. Then add the rest of the ingredients one by one.
Adjust the amount of Red Chillies and Tamarind to your preference.
Charring the Tamarind over direct flame gives a slight smoky flavour and brings out the sweetness from the tamarind.
If using tamarind with seeds, remove the seeds and threads if any and shred it into small pieces and then insert it into the skewer. Do not soak Tamarind in water for this recipe.
Roast all the ingredients on a very low flame until they turn into golden brown in colour and aromatic.
Care should be taken not to burn the ingredients, which would spoil the taste of the Paruppu Thogayal.
This is a dry Thogayal/Thuvayal, grinding it with mortar and pestle (Ammikkal) yields best results.
Can use a small blender/coffee grinder or mixer-grinder to grind this, if needed can add few drops of water to the mixture.
Adding Garlic cloves to the Paruppu Thogayal is truly optional.

RICE DISHES, PACKAGED LUNCH, POTHI CHORU

KANYAKUMARI KATTU CHORU

     Cape Comorin - Kumari Munai commonly called as Kanyakumari is a beautiful place in the Southern most part of India. It rests at a point where Arabian Ocean, Bay of Bengal and the Indian Ocean meets. It is one place where we can see both Sunrise and Sunset. My childhood memories of travelling to Kanyakumari is still afresh with certain food items, particularly Kadhali Pazham, Matti Pazham, Kazhani Chakka, Mundhiri Kothu etc., I still couldn't forget the taste of Matti Pazham a small-sized Banana which I have never eaten since then anywhere else.
   The Coastal district of Kanyakumari has a wide cultural influence from both Kerala and Tamilnadu. Even the cuisine reflects the same, flaunting a wide range of Kerala and Tamil Nadu recipes. This Kattu Choru is an authentic recipe from the region prepared & packaged traditionally.
   One weekend my husband said he wanted some variety rice to go along with Paruppu Vadai & Uzhundhu Vadai, which we usually buy at Pasar Malam, Saturday Night Market in our neighbourhood. I decided to go along with Tomato Rice, and then he came up with this recipe from a YouTube Channel - Manchatti Kitchen. It was a simple, easy to follow recipe and I thought it would taste somewhat like Puli Sadham(Tamarind Rice). The method of cooking was quite traditional with all the more of a selling point - it was a Packaged Lunch wrapped in a Banana Leaf. I love food served/wrapped in a Banana Leaf. It imparts a wonderful smell to the dishes.
     This Kanyakumari Kattu Choru is served along with a simple Coconut Thogayal. This Kattu Choru which literally means packed rice is an utter treat when packed in a softened Banana Leaf. This simple Rice suits well for a weekday lunch also suits best for Lunch Box packing for school/office or while travelling. For a literal traditional feel, pack it in a Banana Leaf. This Kattu Choru can be served along with your choice of Thogayal/Chammanthi, Fried Fish, Omelette or any Poriyal of your choice. Simple Potato Poriyal/ Potato Fry/Potato Roast goes hand-in-hand with it. Or simply serve it with a smidgen of Pickle and crunchy appetizers like Appalam/Pappadam or Vadagam.

Cuisine - Kanyakumari (Tamil Nadu, South India)
Course - Main
Spice Level - Medium
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 10-15 Minutes
Cooking Time - 30-45 Minutes

For more Recipes on RICE DISHES, Click here...

COCONUT THOGAYAL FOR KANYAKUMARI KATTU CHORU

PACKAGED LUNCH, POTHI CHORU, KATTU CHORU

COCONUT THOGAYAL FOR KANYAKUMARI KATTU CHORU

INGREDIENTS:

For Coconut Thogayal:

Coconut -1/2 Cup
Shallots - 2 No's.
Cumin Seeds - 1/2 Teaspoon
Red Chilli Powder - 1 Teaspoon
Salt - To Taste

For Tempering:

Coconut Oil - 1 Teaspoon
Mustard Seeds - 1/4 Teaspoon
Curry Leaves - a Sprig

METHOD :

For Coconut Thogayal :

Grind the ingredients mentioned under "For Coconut Thogayal" coarsely.
Heat Coconut Oil in a Pan.
Splutter Mustard Seeds and Curry Leaves.
Add the coarsely ground Coconut Thogayal mix to the tempering.
Fry this on a very low flame until the Coconut Thogayal turns dry and aromatic.

HOW TO COOK KANYAKUMARI KATTU CHORU

KANYAKUMARI KATTU CHORU

INGREDIENTS :

Par-boiled Rice - 1 Cup
Shallots - 6 No's.
Dry Red Chillies - 2 No's.
Tamarind - 1 Lime Size
Gingelly/Sesame Oil - 2-3 Tablespoons
Curry Leaves - 2 Sprigs
Asafoetida -1/4 Teaspoon
Turmeric Powder - 1/2 Teaspoon
Salt - To Taste

METHOD:

How to cook Rice:

Clean, Wash and cook Par-boiled Rice.
Allow the rice to slightly cool down

For a detailed Recipe on HOW TO COOK PAR-BOILED RICE, Click here...

For Kanyakumari Kattu Choru :

Roast the Shallots on a direct flame until the skin burns.
Roast the Dry Chillies on a direct flame until it fluffs-ups and gets slightly charred.
Peel the Shallots and keep it aside.
Soak Tamarind in Water and extract tamarind juice out of it.
Crush the roasted Shallots and Dry Red Chillies in the Tamarind Juice with your hand.
Squeeze and crush until the shallots & dry chillies gets well mixed with the tamarind extract.
Keep the Tamarind Mix aside.
Meanwhile, heat Sesame Oil in a Pan or an earthen pot.
Add Curry Leaves and fry for a while.
Lower the flame, add Asafoetida Powder and give a quick stir.
Immediately, pour in the Tamarind mix.
Add Turmeric Powder along with a dash of Salt and allow the mixture to boil on a medium-low flame for a few minutes.
Cook until the raw flavour goes and oil separates from the mix.
Add Cooked Par-boiled Rice and mix well.

NOTES :

I have used Par-boiled Rice in this recipe. Can also cook this recipe with Raw Rice.
Cook the rice accordingly.
Care should be taken while roasting the Shallots and Dry Chillies on a direct flame.
Adjust the number of Dry Red Chillies to suit your spice level.

HOW TO PACK KANYAKUMARI KATTU CHORU

Once the dishes are ready,

Wash the Banana Leaves, slightly slice off the Centre Rib of the Banana Leaf from beneath.
Carefully burn the Banana Leaves on Direct Flame.
Keep the Banana Leaf over the flame, the idea is to just wilt off the Leaf and not burn it up.
This way, the Leaf becomes easy to handle and doesn't break while packaging the lunch.
Spread a Newspaper or Packing Paper beneath.
Place the burnt Banana Leaf over it.
I have just packaged the Rice and the Coconut Thogayal in this Kanyakumari Kattu Choru menu.
Serve Kanyakumari Kattu Choru at the centre of the Leaf.
Serve a spoonful of Coconut Thogayal alongside.
If serving other dishes like Fish fry, Poriyal, Omelette etc., then...
Place a piece of Fish Fry over one corner of the Rice.
Follow the suit with a smidgen of Pickle and few tablespoons of Poriyal of your choice
Place the Omelette alongside.
Once all the dishes are served close around the Kattu Choru, carefully fold the burnt Banana Leaves.
Fold the Banana Leaves from all the four sides and tightly tuck it in.
This will look like a packet on its own.
Now, Cover the Newspaper/Packing Paper over the Kattu Choru Packet.
Tightly secure it with a Kitchen Twine/Vazha Naaru(thread from Banana Tree).
Kanyakumari Kattu Choru is ready to be served - An eco-friendly Packaged Lunch.

Once you open the Kanyakumari Kattu Choru, maybe after a few hours of Packaging, trust me the aroma of the dishes along with the burnt Banana Leaf is an experience to indulge in. A combined aroma of fresh homemade food prepared in a traditional way appeases your senses, increasing your appetite. Even if you are not packing it for a purpose(travelling, office/school), just prepare it likewise for lunch at home and serve it as such. (That's how I usually do at home). I prepare packaged lunches like Kanyakumari Kattu Choru, Pothi Choru etc., for lunch at home. I pack it up at least 2-3 hours before lunchtime so that the taste, flavour & essence get imparted into the Rice, that way we can cherish the real flavour and get the literal feel of a packaged lunch.

VERKADALAI THUVAIYAL - GROUNDNUT/PEANUT CHUTNEY

Verkadalai/Groundnut Thuvaiyal/Thogayal is a simple Lentil Chutney prepared with Groundnut(Peanut), Dry Red Chillies, Coconut and some seasonings. Groundnut is called as Verkadali/Nelakadalai in Tamil. This is a simple recipe which can be served along with steamed Rice or along with Dosa, Idli and Uthappams. It tastes best when served along with Ragi Kali(Ragi Mudde) or Ragi Koozh/Finger Millet Porridge. Verkadalai/Groundnut Thuvaiyal is a traditional South Indian Dish unique to Kongu Cuisine.

Verkadalai/Groundnut Thuvaiyal, Rasam, Sutta Appalam is one common and best combination for a simple South Indian Lunch Menu. Serve steaming hot Rice and this wonderfully flavoured Verkadalai/Groundnut Thuvaiyal with a drizzle of melted Ghee. The texture of this Thuvaiyal/Thogayal when served along with rice, ghee and accentuating aroma imparted from well-roasted Groundnut(Peanut) leaves a refreshing feel overall. When it comes to Vazhaiyilai Virundhu, Thuvaiyal/Thogayal is one dish serve along with other dishes. Verkadalai/Groundnut Thuvaiyal can be served as one dish in a Virundhu.
Groundnut(peanut) is one legume used extensively in Kongu Cuisine as it is cultivated abundantly in Kongu region. A thinner version of the same - Groundnut Chutney is also prepared with roasted Groundnuts, which is one popular Chutney from Kongu Cuisine. Verkadalai/Groundnut Thuvaiyal recipe is similar to Paruppu Thogayal, Kollu Thuvaiyal and Chuttaracha Thenga Chammanthi where all the ingredients are roasted until fragrant and especially Tamarind is roasted directly over the flame, slowly and carefully without burning it and then, it is traditionally ground in an Ammikkal (A flat stone) and rotund round stone called Kozhavi. Grinding them traditionally in a Stone Mortar and Pestle, brings out the natural oil from the ingredients, making it tasty and nutritious. Verkadalai/Groundnut Thuvaiyal can be ground in a mixer-grinder or in a small blender, jar/coffee grinder. Add very little or no water while grinding this Thuvaiyal. I have added Garlic Cloves, few teaspoons of Pottukadalai(Roasted Grams) and Asafoetida to cut down the gastric effect.

For more Recipes on CHUTNEYS & CONDIMENTS, Click here...

Cuisine - Kongu Cuisine(South India)
Recipe Type - Condiment
Spice Level - Medium - High
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 5 - 7 Minutes

HOW TO COOK VERKADALAI THUVAIYAL - GROUNDNUT/PEANUT CHUTNEY

VERKADALAI THUVAIYAL - GROUNDNUT/PEANUT CHUTNEY

INGREDIENTS :

Groundnut(Peanut) - 1/4 Cup

Roasted Gram(Pottukadalai) - 2 Tspn(optional)

Coconut - 1/2 Cup
Dry Red Chillies - 4-5 Nos.
Garlic - 3 Nos.
Curry Leaves - 1 Sprig
Tamarind - 1 Small Lime Size
Salt - To Taste
Asafoetida - a Pinch
Oil - 2 Tbpsn

METHOD :

Dry Roast the Groundnuts, peel and keep them aside.
Insert the Tamarind into a skewer and char it on a direct flame until the colour changes, for about 10-15 seconds. Keep this aside.
Heat Oil, roast the Dry Red Chillies until they fluff up.
Add Groundnut(Peanut) and roast it until they turn into light golden brown in colour and aromatic, on a very low flame.
Add Roasted Gram(Pottukadalai) to the above and roast it on a low flame briefly.
Add Garlic Cloves and Salt to the above ingredients, fry until garlic is well sautéed.
Saute on a very low flame until they turn dry.
Add Curry leaves, grated Coconut and fry until coconuts are dry and turn into a slight golden colour. (Care should be taken not to burn the ingredients).
Add Asafoetida Powder to the above and give a quick stir.
Switch off the flame and allow this mixture to cool.
Grind Verkadalai/Groundnut Thuvaiyal into a smooth paste in Mortar and Pestle or in a dry blender jar.
Add very little water(preferably no need to use water) while grinding Verkadalai/Groundnut Thuvaiyal.
Verkadalai/Groundnut Thuvaiyal is a perfect match for Steamed Rice, serve it with a drizzle of melted ghee over it.
Goes well with Dosa, Idli and Uthappam too.
It is one best combination to be served along with Ragi Kali(Ragi Mudde) or Ragi Koozh/Finger Millet Porridge.

NOTES :

You can use readily available roasted Groundnuts(Peanuts). If you are using raw ones, then you need to roast it on a medium flame until golden and aromatic.
I mostly use the Groundnuts with the skin for this Thogayal. You can remove the skin if you prefer.
Adding Coconut is purely optional in this Thuvaiyal recipe. Can prepare the same without adding coconuts too.
Can also do use coconut slices in the recipe. If using coconut slices, roast them first, as they will take a longer time to fry. Then add the rest of the ingredients one by one.
Adjust the amount of Red Chillies and Tamarind to your preference.
Charring the Tamarind over direct flame gives a slightly smoky flavour and brings out the sweetness from the tamarind.
If using tamarind with seeds, remove the seeds and threads if any and shred it into small pieces and then insert it into the skewer. Do not soak Tamarind in water for this recipe.
Roast all the ingredients on a very low flame until they turn into golden brown in colour and aromatic.
Care should be taken not to burn the ingredients, which would spoil the taste of the Verkadalai/Groundnut Thuvaiyal.
This is a dry Thogayal/Thuvaiyal, grinding it with mortar and pestle (Ammikkal) yields best results.
Can use a small blender/coffee grinder or mixer-grinder to grind this, if needed can add few drops of water to the mixture.
Adding Garlic Cloves & Asafoetida to the Verkadalai/Groundnut Thuvaiyal is truly optional.
Can convert it into a Chutney by grinding it along with a little bit of water.
Adjust the consistency of this Thuvaiyal to suit your preference.

KOLLU/HORSE GRAM THUVAIYAL

     Kollu/Horse Gram Thuvaiyal/Thogayal is a simple Lentil Chutney prepared with Horse Gram, Dry Red Chillies, Coconut and some seasonings. This is a simple recipe which can be served along with steamed Rice or along with Idli, Dosa and Uthappams. Kollu/Horse Gram Thuvaiyal is a traditional South Indian Dish unique to Kongu Cuisine. It is very light to the stomach, aids digestion and it caters a wide range of health benefits.
     Kollu/Horse Gram Thuvaiyal, Rasam, Sutta Appalam is one common and best combination for a simple South Indian Lunch Menu. Serve steaming hot Rice and this wonderfully flavoured Kollu/Horse Gram Thuvaiyal with a drizzle of melted Ghee. The texture of this Thuvaiyal/Thogayal along with rice, ghee and accentuating aroma imparted from well-roasted Horse Gram leaves a refreshing feel overall. When it comes to Vazhaiyilai Virundhu, Thuvaiyal/Thogayal is one dish serve along with other dishes. Kollu Thovaiyal can be served as one dish in a virundhu.
   Kollu/Horse Gram is one legume used extensively in Kongu Cuisine and we can find quite a number of recipes like Kollu Masiyal, Kollu Rasam, Kollu Paruppu Sundal, Kollu Chutney, Kollu Thuvaiyal, Kollu Kurma Kollu Paruppu Podi and so on...   Kollu Thuvaiyal recipe is similar to Paruppu Thogayal and Chuttaracha Thenga Chammanthi where all the ingredients are roasted until fragrant and especially tamarind is roasted directly over the flame, slowly and carefully without burning it and then, it is traditionally ground in an Ammikkal (A flat stone) and rotund round stone called Kozhavi. Grinding them traditionally in a Stone Mortar and Pestle, brings out the natural oil from the ingredients, making the Kollu/Horse Gram Thuvaiyal tasty and nutritious. Kollu/Horse Gram Thuvaiyal can be ground in a mixer-grinder or in a small blender jar/coffee grinder. Add very little or no water while grinding this Thuvaiyal. I have added Garlic Cloves and Asafoetida to cut down the gastric effect from the Dhal.

To Read about the HEALTH BENEFITS OF HORSE GRAM, Click here...

Cuisine - Kongu Cuisine(South India)
Recipe Type - Condiment
Spice Level - Medium - High
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 5 - 7 Minutes

For more Recipes on CHUTNEYS & CONDIMENTS, Click here...

INGREDIENTS :

Horse Gram - 1/3 Cup
Coconut - 1/4 Cup
Dry Red Chillies - 6 Nos.
Garlic - 3 Nos.
Curry Leaves - 1 Sprig
Tamarind - 1 Small Lime Size
Salt - To Taste
Asafoetida - a Pinch
Oil - 2 Tbpsn

METHOD :

Insert the Tamarind into a skewer and char it on a direct flame until the colour changes, for about 10-15 seconds. Keep this aside.
Heat Oil, roast the Dry Red Chillies until they fluff up.
Add Horse Gram and roast it until they turn into slightly golden brown in colour and aromatic, on a very low flame.
Add Garlic Cloves and Salt to the above ingredients, fry until garlic is well sautéed.
Saute on a very low flame until they turn dry.
Add Curry leaves, grated Coconut and fry until coconuts are dry and turn into a slight golden colour. (Care should be taken not to burn the ingredients).
Add Asafoetida Powder to the above and give a quick stir.
Switch off the flame and allow this mixture to cool.
Grind Horse Gram/Kollu Thuvaiyal into a smooth paste in Mortar and Pestle or in a dry blender jar.
Do not add water while grinding. Kollu Thuvaiyal.
Kollu Thuvaiyal is a perfect match for Steamed Rice, serve it with a drizzle of melted ghee over it.
Goes well with Dosa, Idli and Uthappam too.

For more recipes with HORSE GRAM/KOLLU, Click here...

NOTES :

Can also do use coconut slices in the recipe. If using coconut slices, roast them first, as they will take a longer time to fry. Then add the rest of the ingredients one by one.
Adjust the amount of Red Chillies and Tamarind to your preference.
Charring the Tamarind over direct flame gives a slightly smoky flavour and brings out the sweetness from the tamarind.
If using tamarind with seeds, remove the seeds and threads if any and shred it into small pieces and then insert it into the skewer. Do not soak Tamarind in water for this recipe.
Roast all the ingredients on a very low flame until they turn into golden brown in colour and aromatic.
Care should be taken not to burn the ingredients, which would spoil the taste of the Kollu /Horse GramThuvaiyal.
This is a dry Thogayal/Thuvaiyal, grinding it with mortar and pestle (Ammikkal) yields best results.
Can use a small blender/coffee grinder or mixer-grinder to grind this, if needed can add few drops of water to the mixture.
Adding Garlic Cloves & Asafoetida to the Kollu Thuvaiyal is truly optional.