Free Imagine Things

When I saw Jagruthi's, Complete my thali event I wanted to participate, I thought I will not repost them but link my recipes in this and send it to her, then I had an other Chutney waiting for me in the draft, This is it :), Here goes my chutney to this wonderful event......
I made this chutney in the spur off the moment, I had a Ready made Dosa and wanted a chutney to go with it, when I looking around for some coconut, I found poor little small Sour Mango and a  Red Pepper, my daughter told me to try out something with those two. well, the chutney was kind of nice, and it had a rather different taste.

MANGO - RED PEPPER CHUTNEY

INGREDIENTS:
1/2 Cup Grated sour Mango
1 Big Red Pepper
1/4 Cup of chopped Coriander leaves (6 to 7 Sprigs)
1 sprig of Curry leaves
1 flake of Tamarind
3 tbsp of Channa dal
3 tbsp of Urad dal
2 tbsp of grated fresh coconut
1/4 tsp of Fenugreek seeds
1/4tsp of Mustard seeds
1/4 tsp of Coriander seeds
Salt as required

Seasoning:
1 tsp Mustard seeds,
1 tsp Oil
few curry leaves
a pinch of Hing/Asafoetida

METHOD:
First of all peel the skin and grate the Mango and keep it aside
Then Roast the peppers on a stove top, until the skin is blistered, peel of the skin and keep it aside.
Take a wok heat a tsp of oil, add the Dals, Tamarind and chillies and fry for few minutes until they change colour, then add the grated coconut and the washed and chopped curry leaves and coriander leaves and fry until they wilt and coconut turns golden in colour, take them out and keep it aside.
In the same wok heat a 1 or 2 tbsp of oil, add  1/4 tsp of Fenugreek seeds, coriander seeds and mustard seeds and fry until all of them change colour, (let the fenugreek become really golden brown, do not fry it till too dark) and then add the  grated Mango and fry for a minute or two just that it softens up.
Mix all the ingredients together with required amount of salt, then grind it into a coarse paste then season it with the seasonings underneath that heading and serve it with Dosa or Idli or however you wish to use it.

with this chutney I would like to send all these chutney's to Jagruti's Complete my Thali event.

Paruppu Thuvaiyal/Dal Chutney

Green Chutney

Ridge Gourd and coriander Chutney

Apple Thuviyal/Chutney

Carrot, Tomato and Peanuts Chutney

Apple Chutney

Ridge Gourd Chutney

Brinjal /Kathrika Thuviyal

Onion Chutney

Vegetable - Peel chutney






c u soon with some more posts.., take care , bye...

Hi everybody, hope you are all doing fine at that end!! :), well, as usual I am the 'Late Kate' here!!, When I was in school we used to have a story on Late kate in our English text book, After a long time I have realized who the late kate is!!, I will not give any saaboobs of why I am late, I am always in a midst of something or the other all the time. Coming back to the recipe.., thanks srivalli for a great challenge, my kids just devoured it!! even H and my friends who visited me today enjoyed it immensely!!, yup! even I loved it !!.  I don't have to say no more as you all would have noticed our team out their have already posted the recipe, Oh! yes, this time making Golgoppas was the Indian Cooking Challenge for the month of May.
As you all know (this is for people who do not know!! :) ) India is not only known for its diversity, but for its exotic cuisine from different cultures and traditions but also is famous for its street food, Of course even though parents do not encourage their children eating out side because of the lot of disadvantages it holds, you cannot resist them, can you?, No!!, When we are college goers parents assume that we are more sensible, understand what is right and what is wrong and have immense belief in you and spend the pocket money in a useful way!!, I was, I used to take my carrier but, but, I just couldn't resist eating outside, these days people who sell street food are also consicious and try to keep things more cleaner, only you have to look out for people like that, Here, I would like to remember a chatwala who would stand at the end of the road near my house, his name was veerabhadra, he is a young lad and a very famous one too!!, Once he opens his stall with in an hour he closes it with stock completely gone, today when my kids were eating the golgoppas said I second him!! (well, first impression is always the best impression, I know I cannot beat him, but this one was really good!!).  It's been a long time I made any chat, I still have my Bhelpuri in my folder!!, someday I will post it!!..

GOLGOPPAS

This I learnt from a friend long back Mrs.S was actually had made these into small balls and was drying it out in the sun, and when I was passing near her place I noticed it, and I was curious to know what she was doing, & I stood as usual leaning on her gate, with my usual posture and asked her what she was doing and then she told me about this recipe !!, The only thing i did was I was not drying them out in the sun but grind them into a paste and saute it in oil and store it in a fridge if anything was left over !! as soon as I grind it.well, let's go to the recipe then.

GREEN PASTE/GREEN CHUTNEY OR THOKKU

Ingredients:

• 1 bunch of coriander leaves
• 1 bunch of mint leaves
• 2 to 3 sprigs of curry leaves
• Marble size of Tamarind
• marble size of jaggery
• 4 to 5 green chillies (or according to the spicyness you like)
• 1/4 cup of oil
• 1 tbsp mustard seeds
• required quantity of salt

METHOD:

1. First of all wash all the greens nicely and chop them coarsely with the green chillies and tamarind juice extract and jaggery and required quantity of salt and grind them into a coarse paste.
2. Heat oil in a wok, add mustard seeds when they splutter add this ground paste to it and saute for few minutes
3. Once it is cooled you can store it in a bottle in fridge and it stays for more than 15 days.
4. But if you want to store it for still longer time like my friend did grind the ingredients to a paste and make small round balls flatten them or how ever you want it and dry them in the sun nicely and use it for making bhel or chutney or for any other recipe you need mixing it with little water.

Hi everybody, I do not know if my post will be accepted by priya as I am posting at the middle of the night, but I thought I must post this recipe as we all loved the dishes of Konganaadu which I picked up from Daily musings from indosungod, thank you very much for these recipes, only the beans poriyal was my creation, As I had used pavakkai, my little ones (big ones i mean!) don't like eating them but they know their cruel mom won't leave them !!, my friend Mr.H loved it, and my hubby loved the chutney the best, actually he kept the bowl with him for 2 days and we had to sneak it from him when we all sat to ate..!!, I love to participate in this cuisines as I have the opportunity to taste different flavours and types of food. well, as it is too late in the night I will just write the recipe down. I have just copied her recipe I might have done minute changes otherwise the recipe is same.

ARAICHA PAVARKKAI KUZHAMBU, RIDGE GOURD & CORIANDER CHUTNEY



















Ingredients:

• 300 gms Frozen Bitter gourd rounds or you can use fresh 3-4 medium sized bitter gourds cut into rounds as she says in her recipes.
• 1/2 Onion chopped roughly
• 3-4 pods of garlic (optional)
• 2 tbsp Jaggery (or as per taste)
• 1 red chilly split in half and seeds removed
• 1/2 cup of tamarind pulp
• seasoning (1 tsp of mustard, cumin, methi, & 1 sprig of curry leaves)

PASTE:

• 1/2 cup pearl onion or 1 medium size red onion chopped roughly
• 2 tbsp corriander seeds
• 2 tsp cumin seeds
• 1 tsp pepper
• 2/3 red chillies fry the above in a little bit of oil and blend to a smooth paste
• Optional 3 tbsp of grated coconut ground to a paste or 2 tbsp of pottukadalai (dalia) powdered or 6-8 almonds powdered ( I used pottukadalai 1 & 1/2 tbsp)

METHOD:

1. In a pan heat oil and add the seasonings followed by the red chillies.
2. Add Onion and fry till translucent. add the garlic and fry a little bit.
3. Add the bitter gourd pieces and fry till they turn soft, alternately bitter gourd pieces can be fried separately with a little oil and added here.
4. Add the ground mixture and salt and mix well and when it is boiling add the tamarind pulp close the lid and cook for 6-8 minutes
5. Add the jaggery and the optional coconut paste mixture and remove from the heat in 2-3 minutes.

Eat with hot rice and a dollop of ghee or a tsp of oil and enjoy it as we did.

RIDGE GOURD & CORIANDER CHUTNEY

Ingredients

• Ridge Gourd peeled, deseeded and cubed
• 1/4 Onion chopped
• handful coriander leaves
• 1/2 tbsp coriander seeds
• 2 Red chilies
• 1/2 tbsp Channa dal
• 2 tbsp grated coconut
• a small piece of tamarind
  salt to taste

METHOD

1. In a pan heat oil, roast the dal, coriander seeds and red chilies and set aside
2. Now add the onions and saute till translucent
3. add the ridge gourd and saute till cooked 1/2 a cup of water in (here I used the whole ridge gourd as I make chutney with the peel which I have already posted I did not waste anything from the vegetable so i cubed ridge gourd and cooked them in a small pan in a low flame and used it to grind the chutney and followed all the other steps
4. add the coriander leaves and saute for a second or two
5. Add the coconut, salt and cook for a couple more minutes till everything comes into one big mass.
6. Turn off heat, cool and blend.

This was very good, and we used it for 2 days as I had put an extra chillies which made the chutney quite hot !!

BEANS PORIYAL

I had some frozen beans which I decided to use as already said because of my kids and try to pasify them with a dry curry I thought I could push this pavakka dish in their plate, and it really worked out !!

Ingredients:

• 300 gms frozen beans chopped ( or substitute them with fresh ones)
• 2 tbsp of Rapseed oil
• 1 tsp of mustard seeds
• 1 tbsp of channa dal
• 1 tbsp of urad dal
• 1 sprig of curry leaves
• a pinch of asafoetida
• 1 or 2 tbsp of green paste (see note)
• salt to taste
• 2 to 3 tbsp of fresh grated coconut

METHOD

1. Heat oil in a wok, add mustard seeds, and dals and add the chopped beans with sprig of curry leaves and saute them
2. Once they are cooked add required quantity of salt and mix well and close the lid.
3. After 2 or 3 minutes add the green paste and mix well and saute them for another 10 minutes until they blend and the masala is absorbed by the beans .
4. Then add 2 to 3 tbsp of fresh grated coconut mix well leave for 3 minutes and serve.

NOTE: The Green paste is which I always have with me I use this in sandwiches and for making bhel and use it with my fresh grated salads sometimes. This is made with green chillies, coriander leaves, mint leaves & curry leaves. check my post on this.

I am sending this to RCI-Konganadu cuisine to Priya's east & tasty recipes blog who is hosting this event.

I tried Apple chutney or you could say Thuviyal in a different way, I just hopped my kids and FIL would like it and i would get an empty bowl back, thank God!, my second daughter loved it!!, she really enjoyed & relished it, as she is not a chutney person, that's how she says, she adds a person thing on whatever she talks about!!, she is a sweet loving child, always giggling & smiling, and a chatter box just like her mum, as my family would say, jayasri would talk to anybody, if she cannot find anybody she will talk to anything around her, like they say in kannada ''kallu kooda maathadisthaale'', (will make the stone to talk to her!!), The best thing she said today was,

It's been raining so heavily from past 2 to 3 days, I had soaked for Dosa and had grinded it yesterday night, I never thought it's going to ferment,  I was surprised to see Dosa oozed out of vessel so much, I had to clean and transfer it to another container !!, well, no need to say Dosa turned out so well, Nice & fluffy.., well Dosa was ready but I needed to go something to with it, The little demon said '' I want chutney too..'' , I got bored of making the same old coconut chutney Of course, it's absolutely best with dosas & idlis, but then i thought i will try something else,  So, I opened my fridge what I have got, the first thing i saw was 2 carrots, telling me that they were lying their from quite sometime and then I decided I will use it in my chutney... then all the ingredients fell into places and Lo! here is my chutney, which everybody liked it.

I had planned to make this chutney from a very long time, say around 3 years!, when i came here my sister who lives here told me that she made apple chutney, she had an apple tree in her garden, those apples were quite sharp like those granny smith apples, she makes it in a different way, I will post it next time, this time I made it in my own way, for this chutney I used Bramley apples which are called cooking apples.  You can use any apple you like but just check if they are quite sharp, I think those kind of apples really taste well, may be the sweeter version wouldn't be that good I suppose.  Well, I have never tried so I do not know. But, after comming here I have come to know that their are so many kind of apples and most of them I can recongnise now.  That's the best part of it!.

hi, I am posting this recipe to aparna from mydiversekitchen who is hosting the Food in colour events started by Harini of sunshinemoms, I hope this looks orange, as I am not a good photographer I tried my best, when cooked it was looking orange in colour!!

This Dosa as the Title says I have made with Carrot lot of people might have posted them long before, but few of my friends & family who still dare to try for them I just thought let me post this!!, Here is the recipe for the dosa & the chutney of course is my mom's recipe, which my as usual my children say nan's cooking is the best cooking.......mum needs to learn still.......!!!
CARROT DOSA















Ingredients:

• 2 cups Rice
• 1/2 Easy cook rice/Kusublakki
• 1 & 1/2 cups grated carrot
• 1 tsp cumin/jeera seeds
• Tamarind gooseberry sized
• 4-5 Red chillies
• salt to taste
• 1 onion medium sized (optional)
• oil to fry dosas

METHOD

1. Soak both the rice together for 2 to 3 hours
2. Then grind them with all the other ingredients said above into a dosa consistency
3. Add salt at the end, & add water and make it more thinner
4. Just like the consistency of a Rava Dosa
5. Use carrot dosa immediately after grinding it
6. you must make dosas just the way you cook Rava Dosas, hold the ladle a little higher and spread it from the outer circle of the Tawa/kaavli, you cannot spread it like an ordinary dosa
7. They are usually very thin & crispy
8. If you want you can even add nicely chopped coriander leaves, curry leaves & thinly sliced chillies & serve it with plain curd/yogurt & chutni pudi.
9. They are now ready to serve.
10. you can store it in the fridge & can be used next day

MINT CHUTNEY

Ingredients:

• A fist ful of channa dal
• 1 cup full of Mint leaves
• 2-3 sprigs of coriander leaves
• 1 tsp of oil
• 1/4 tsp sugar
• salt to taste
• 3-4 green chillies
• 2-3 flakes of Tamarind
• a pinch of asafoetida/hing
• 1/2 cup grated fresh coconut

Seasonings: 1 tbsp oil & 1 tsp of mustard seeds

METHOD

1. Take a pan or wok , heat oil add channa dal & roast till in a low flame
2. Meanwhile pluck mint leaves 2 fist ful or 1 cup & coriander leaves wash, drain & add it to the same wok where you are frying the dal
3. Fry Tamarind flakes too along with it
4. keep them aside so that they cool down
5. Grind them all together with salt, sugar, coconut & hing with adding water.
6. Grind them into a Chutney consistency, Then temper or season them with the above seasonings & is now ready to serve.

http://mydiversekitchen@blogspot.com

hi,
This is my son's favourite Tiffin , If you ask him any time of the day, or take him to a hotel everyday, he will always ask for Dosa, When I prepared this he clicked the photos, He has instructed me to post this recipe because, He keeps saying that, Mum prepares the best Dosas in the world!! and the most crispiest Dosa for my eldest, and tastes just like Masala Dosa from cafesri in Bangalore. I really do not know truthfully if it is just like that, but I like this combo and usually prepare Dosa like this,

CRISPY MASALA DOSA

Ingredients:

• 4 cups of Ordinary Rice
• 1cup of Kusbalakki (White Easy cook rice)
• 1 heaped cup of Urad dal/Black Gram dal
• 2 tbsp of Green Gram
• 2 tbsp of Fenugreek Seeds
• 2 tbsp of Chenna dal

METHOD:

1. Wash thoroughly & Soak all the above said ingredients in one vessel & Urad dhal in a different vessel for 5 to 6 hours.
2. Grind them separately into a nice paste in Grinder or mixer.
3. Leave them until they ferment, may be in warm places they may ferment very soon within overnight but cold places like here you need keep them in a warm place and allow it to ferment for 12 to 15 hours I think
4. Once they ferment add salt, mix well and it is now ready to make Dosas in the usual way,
5. Serve it with Dry Potato Curry & coconut chutney & Onion Sambhar.

For MASALA DOSAS You need to make Red Chutney which is poured over on the last round of the dosa, with nice bit of oil , keep the potato curry in the middle and fold it in two's or triangles or cones or any way you like in the restaurants and is served with chutney & sambhar. Oh! just thinking of Masala Dosa it reminds me of Vidyarthi Bhavan in Gandhi Bazaar he generously put a dollop of Benne or cheese on top of it before serving. It is heavenly & the whole area is filled with the Dosa smell..... and makes you hungry!!!!!

POTATO DRY CURRY FOR THE FILLING

Ingredients :

• 1/4 Kg Potatoes
• 1/4 Kg or little less Onions
• 4 to 5 Green chillies
• 1 tbsp of channa dal
• 1 tbsp of Urad/Black gram Dal
• 1 tsp Mustard seeds
• 1 tsp of turmeric powder
• 1 sprig of curry leaves
• 4 to 5 sprigs of coriander leaves
• 3 to 4 tbsp of oil

METHOD:

1. Wash and cook the potatoes in the pressure cooker from 2 to 3 whistles depending on the potato you are using, and allow it to cool
2. Meanwhile, Chop onions finely, cut green chillies. wash & chop curry leaves & coriander leaves, keep them aside.
3. Next peel the skin of the potatoes, and mash them slightly so they break into pieces.
4. Take a wok, heat oil, add mustard seeds, when they start spluttering, add chopped green chillies and fry until they turn colour,
5. Then add all the dhals and fry them until they change colour, add Turmeric,Then add onions and fry them until they are transparent.
6. Now add the curry leaves mix once & then add the mashed potato, and sprinkle desired quantity of salt, mix well , sprinkle little water & close the lid for few minutes, allowing the potatoes to absorb all the spices into them.
7. sprinkle chopped fresh coriander leaves mix well & now they are ready to serve.

RED CHUTNEY

Ingredients :

• 5-5 (Guntur-Badgi) Red chillies
• 1 tsp jeera
• 3 to 4 flakes of Tamarind
• little jaggery
• 1 big onion
• 2 to 3 pods Garlic (optional)
• salt to taste

METHOD:

1. Soak chillies & tamarind in water
2. fry onion to transparent
3. mix all the above said ingredients and grind it into a smooth paste.
4. Make it little watery so that you can pour it on the Dosa, on the circles created when spreading it.

Some of the Restaurants use Garlic powder as an alternative to Red chutney and here is the Recipe for garlic powder

GARLIC POWDER

• 1/2 cup of Garlic peeled
• 1/2 cup of dry coconut or copra
• 5 to 6 flakes of Tamarind or gooseberry size
• 1/2 tsp of Ghee
• 6 to 7 Red chillies
• little jaggery
• salt to taste

METHOD:

1. Peel and keep the Garlic pods.
2. Heat Ghee in the pan roast the garlic pods nicely
3. Then add dry coconut & Tamarind and just roast them to just warm up
4. Take out and keep them aside, In the same pan add a bit of oil & fry the chillies.
5. Then mix all the ingredients together and grind it into a coarse powder (chutney pudi consistency)
6. Use this just like the Red chutney and sprinkle on the dosa, Then keep the potato curry and fold.

NOTE: This Garlic powder is good for Baananthis (that is ladies who have just given birth to babies and hope you all must have gone through this process after the birth of a baby they give different type of foods, which helps the mothers to get their immunity & strength back to normal for all the trouble they have taken to bring a new life on to the earth!).

COCONUT CHUTNEY:

Ingredients:

• 1 or 1/2 coconut
• Tamarind Gooseberry sized
• 5-6 Green chillies
• 2 to 3 sprigs of coriander leaves
• a pinch of asafoetida
• salt to taste
• 1/4 tsp sugar

METHOD:

1. Slightly warm up the gooseberry sized directly on the stove holding with the help of Tongs (I got this thing from some cookery show I think it says the bad qualities of Tamarind gets diminished of doing so!)
2. Then Grind grated coconut, tamarind, salt, asafoetida, sugar & coriander leaves in a mixie to a nice paste.
3. Give a seasoning with a tsp of oil & 1 tsp of mustard seeds to the ground paste & now it is ready to serve

Hope I didn't bore you with so many chutneys to a single Dosa! well, as we know We all love Dosa & it is a Great South Indian Tiffin Variety which is so famous world wide!!.

This is an other kind of Thuvaiyal I learnt it from my Mom-in-law, She used to love cooking Thuvaiyals, My husband loves all kind of Thuvaiyals, it is just that he loves Rice and anything mix & eat with it is his favourites, Even I love all kind of Thuvaiyal & Gojjus, they are my favourite!!! when I was a kid Dad always used to tease me, if something like this is cooked our girl will automatically gets hungry!!, well, who can resist it right ? enough of this let me come to making this Thuvaiyal.
BRINJAL/KATHRIKA THUVAIYAL

Ingredients:

• 1 Big Brinjal/Aubergin
• 2 tbsp of Urad dhal
• 1 tbsp of Blackgram dhal
• 3 to 4 Red chillies
• 2 tbsp of coconut gratings
• a pinch of asafoetida
• 4 to 5 flakes of tamarind (Gooseberry size)
• 1 sprig of curry leaves
• 3 to 4 sprigs of coriander leaves
• salt to taste

METHOD:

1. Roast a big Brinjal/Aubergin over a small fire directly on the stove, apply oil completely on to the brinjal and then put it on the stove directly on a medium flame turning now & then so the whole brinjal gets cooked and the skin turns black in colour.
2. Take it away from the fire and allow it cool.
3. Take a frying pan or wok with a tsp of oil fry all the above ingredients except for coconut
4. Roast them until all of them change colour and keep aside for them to cool.
5. Meanwhile remove or peel of the skin of the aubergine/Brinjal and mash it lightly
6. In a mixie grind the above roasted ingredients into a coarse powder in the last round add the mashed cooked Brinjal with a little water and grind into a Thuvaiyal consistency.
7. Serve it with hot rice, It goes well with Rasam or Gojju as a combo.

NOTE: I have made slight changes with my Mom-in-law's original recipe, she never used to add curry leaves or coriander leaves or grated coconut, she used to just fry the above said ingredients (urad, chenna, chillies & tamarind) with a little water & used to nicely mash the cooked Brinjal and mix it with the coarse paste.

hi,
This is a chutney from onion it goes well with Dosa's & with rice too!!
ONION CHUTNEY


















Ingredients:

• 3 medium sized onions
• 4 tbsp full of channa dal
• 2 tbsp of urad dal
• 4-5 red chillies (Guntur & Badgi)
• 1 sprig of curry leaves
• 3 to 4 sprigs of coriander leaves
• 2 tbsp of coconut (fresh or dessicated)
• Gooseberry sized jaggery
• salt to taste
• 2 tbsp oil
• 2 to 3 flakes Tamarind (marble sized)

Seasoning: 1tsp of oil & 1tsp mustard seeds

Method:

1. Take a pan or wok, add a tbsp of oil, when it is hot add dals, chillies & Tamarind roast for few minutes until the dals change into golden brown in colour.
2. Then add onions , curry leaves & coriander leaves frying them until the onions become transparent , by then the green leaves also would have roasted .
3. Remove them from the pan and allow it cool for some time
4. Grind them altogether with salt to taste, coconut & jaggery into a coarse paste
5. season them with a tbsp of oil & mustard seeds
6. serve them with dosa's, chapati's or hot rice.

Hi,

This is an other variety of Thuvaiyal, I make with Vegetable peels like Ridge Gourd Peel & Chow- chow peel. I also make chutney & pachadi out of inner pith of tender Snake gourd. The picture below shows Ridge Gourd peel and the inner pith taken out of Snake Gourd, I mixed both of them and made this chutney
RIDGE GOURD & SNAKE GOURD CHUTNEY:

Ingredients:

• Peel of Ridge Gourd OR
• peel of Chow-Chow/Seemebadanekaayi/Banglaore Kathrika
• Tender inner pith of Snake Gourd/Paduvalkaayi/Pudalangai

TO GRIND:

• 2 tbsp of chenna dal/Bengal gram
• 2 tbsp of Tuvar dal
• 1 tbsp of Black gram/Urad dal
• 1 tsp of pepper
• 3 to 4 Red chillies
• 1 to 2 tbsp of Grated fresh coconut (optional)
• salt to taste
• 2 to 3 flakes of Tamarind
• 1 sprig of curry leaves
• 3 to 4 sprigs of coriander leaves

METHOD

1. Wash the peeled skins of the vegetables you choose to do or you can even mix them too!!!
2. Take a pan heat & put these into the pan and fry in a low flame, or sprinkle water and cook them for a while until they kind of change their colour. keep aside & allow them to cool.
3. Take the same pan add a tsp of oil & heat it, now add one by all the ingredients under the to grind heading except for coconut & fry them until all of them change colour
4. Adding salt and all the above said ingredients mix them and grind them with little water into a Thuvaiyal consistency
5. Serve it with a tsp of oil & hot rice, mix and eat.

NOTE: Chillies you can always vary as how spicy ur taste buds can tolerate!!!

This Thuvayal made with the Dal's as you can see, It goes very well with menthi kolumbu, Tamilians do a combination cooking like If you make menthi kolumbu with that you make Paruppu Thuvayal or Keerai Macial or both, you have to mix one of them with rice & use like a dry curry the other two !!!!, That is what my sis-in-laws mom told me. Here is he Recipe for Thogeyal.
PARUPPU THUVAIYAL















Ingredients:

• A fist full of Thuvar Dal or
• A fist full of Channa Dal or
• A fist full of Both the Dal's as I have used
• 3 -4 Red chillies (Guntur- Badgi)
• Gooseberry sized Tamarind
• salt to taste
• 1/2 cup Grated coconut

METHOD:

1. Except for coconut Roast all the ingredients in a tsp of oil, & allow it cool for some time then mix with fresh grated coconut & grind it, It should be thick not like chutney.
2. serve it with hot rice & a tsp of oil.
3. you can increase the quantity of coconut and then grind it like a chutney and it goes very well with idlis too!!!!!.