In Chettinad recipes, Karuvepilai thogayal / chutney is a popular side dish for idly, dosa & paniyaram. Chettinad people serve this chutney for Vellai Paniyaram (Recipe will come soon :-) ) and this is one of the easiest chutney recipes. My good friend Durga from Karaikudi used to bring this thogayal for lunch with rasam rice or curd rice. I got the recipe from her a while ago and last week I remembered it when I came across the same recipe on a TV show. So friends, here is the recipe for Karuvepilai thogayal and trust me you will just love it :-)
INGREDIENTS:
Curry leaves - 1 large bowl
Onion - 1 finely chopped
Red chillies - 6
Grated coconut - 3 tsp
Asafoetida - a pinch
Tamarind paste - 1/4 tsp
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Urad dhal - 1 tsp
Salt - as needed
HOW TO MAKE:
Take out the leaves from the string and wash well. Drain the water and keep aside. Heat oil in a kadai splutter mustard seeds add urad dhal. Add chopped onions and red chillies. Let the onion turn into transparent. Add curry leaves and asafoetida. Fry well and add tamarind paste. Let the raw smell goes and turn off the stove.
Add grated coconut and just blend well with the curry leaves. Allow to cool down. In a blender / mixie add all fried ingredients with needed salt and make a coarse paste by adding little water.
Serve with idly, dosa & paniyaram or with rice varieties. This thogayal will go well with rasam rice and can be eaten with steamed rice too.
TIPS:
Do not add more water. Thogayal consistency should be thick not watery.
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