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.