KARUVEPPILAI THUVAYAL /CURRY LEAVES THUVAYAL

Here is a tasty and wholesome thuvayal made with our humble bunch of curry leaves which is an abundant source of Iron....

As these leaves are always available ,you can make this dish any day or time  within minutes....

Usually,curry leaves are used for seasoning and garnishing  and usually end up as leftovers after a meal so their nutrients are not had by us fully but this dish makes sure that we consume it fully and definitely it bowls us by its aroma and taste too...

INGREDIENTS

• CURRY LEAVES  -2 cups
• URAD DHAL-1 tablespoon
• RED CHILLIES -  4-6
• TAMARIND -A small bit
• GRATED COCONUT - 1 CUP
• SALT TO TASTE
• OIL -1 teaspoon

METHOD

• Wash and clean the curry leaves .Towel dry them.
• Heat the oil and fry the dhal and red chillies.
• Add the curry leaves and coconut and the fried ingredients into a mixie jar.
• Add the tamarind and salt to taste.
• Grind them to a thick ,slightly grainy paste with just a little water.
• Serve with hot rice.
• Can be mixed with plain rice and eaten as a main course or even had as an accompaniment to rice,rotis, idlis,dosas etc.
• Tastes great with curd rice.

RIDGE GOURD THUVAYAL /PEERKANGAI THUVAYAL

Here is one of my favorite comfort foods....
And mind you...it is one of the easiest and tastiest dishes that I ever make...


INGREDIENTS

• RIDGEGOURD -2 MEDIUM SIZED ONES
• GRATED COCONUT- 1/2 A COCONUT
• TAMARIND -A MARBLE SIZED BALL
• URAD DHAL-3 TEASPOONS
• DRY RED CHILLY-3-5
• OIL-2 -5 TEASPOONS
• ASAFOETIDA POWDER-FEW PINCHES
• MUSTARD SEEDS-FEW
• CURRY LEAVES -FEW
• SALT  TO TASTE

METHOD

• Peel the skin of the ridge gourd and cut them into small slices /pieces.
• Grate the coconut.
• Heat a little oil in a pan.
• Fry the ridge gourd for a few minutes  or till it turns slightly mushy.Keep aside.Cool.
• Now, Puree it in a mixie without adding any water.
• Heat some more oil in a pan.Fry the red chillies and urad dhal.
• Fry till the dhal is golden in color.(not too reddish)
• Add the fried mixture,coconut,tamarind and salt to the ground ridge gourd.
• Grind them to a coarse paste in a mixie.
• Now heat a little oil in a pan.Splutter the mustard seeds,asafoetida and curry leaves and add them to the ground mixture.
• This thuvayal is great when you mix it with hot rige and a teaspoon  of  melted ghee and eaten with fried appalam /vadam etc.

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PUDINA / MINT THUVAYAL

Here is a healthy flavorful Thuvayal....(a chutney meant to be mixed with rice )....

INGREDIENTS

• MINT LEAVES(pudina) -1 BUNCH
• CORIANDER LEAVES -1 SMALL BUNCH
• DRY RED CHILLIES-5-6
• GRATED COCONUT-1 CUP
• URAD DHAL-2 TABLESPOONS
• TAMARIND-1 SMALL PIECE
• OIL-1 TEASPOON
• SALT TO TASTE

METHOD

• Wash and clean the leaves (mint and coriander)
• Heat oil in a pan. Roast the dhal and red chillies.
• Add the leaves and fry lightly for 10 seconds.
• Add the coconut and salt to taste. Mix well.
• Grind in a mixie to a slightly coarse paste,adding very little water only if you need.
• Serve with hot  rice ,ghee and fried appalams.
• You can also have it with curd rice or puris, rotis ,dosas etc.

COCONUT THUVAYAL/THENGAI THUVAYAL/THENGAI THOGAYAL

Here is a simple and tasty ethnic dish from

 the traditional South Indian  kitchen....

The tasty "coconut thuvayal"  generally called" thengai thogayal"...

It is easy to prepare and needs very few ingredients

that  are always readily available in any kitchen every day...

Usually it is prepared as a quick fix meal especially when there

 is no stock of  vegetables or you are pressed for time.

INGREDIENTS

• COCONUT GRATINGS-2 CUPS
• DRY RED CHILLIES -6-8
• TAMARIND-1 cm. DIAMETER BALL
• URAD DHAL-2 TABLESPOONS
• OIL-2 TEASPOON
• SALT TO TASTE

METHOD

• Heat the oil and fry the red chillies and urad dhal lightly.
• Add the fried mixture,cleaned tamarind ,salt to taste and coconut gratings in a mixie jar.
• Grind to a coarse paste with little water.  
• This thuvayal can me eaten as a side dish or can be mixed with hot rice and eaten with a fried /roasted appallam/papad.

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