Follow these steps for perfect results
Coriander Seeds
Betel Leaves
Salt
to taste
Cumin Seeds
Tamarind
Chana Dal
Onion
peeled
Asafoetida
Garlic
peeled
Sunflower Oil
Black Urad Dal
split
Wash and clean betel leaves; tear the stem.
Peel onion and garlic cloves.
Heat 1 tbsp oil in a nonstick pan.
Fry garlic, onion, and green chili until softened.
Add betel leaves and fry for 1-2 minutes until color changes.
Switch off the gas and add tamarind to the hot pan for 2 minutes.
Transfer to a plate to cool.
In the same pan, add a few drops of oil.
Add coriander seeds, urad dal, jeera, chana dal, and hing powder.
Fry until fragrant (3-4 minutes).
Let cool and powder them separately.
Blend the betel leaf mixture into a smooth paste.
Add the dal powders to the mixie and blend well with salt.
Heat 1 tbsp oil in the nonstick pan.
Transfer the thogayal/chutney into the pan and fry for 3-4 minutes.
Serve with rice and ghee or as an accompaniment with fryums.
Expert advice for the best results
Adjust the amount of green chili to your spice preference.
Fry the spices on low heat to prevent burning.
Store in an airtight container in the refrigerator for up to a week.
Everything you need to know before you start
15 mins
Can be made a day ahead and stored in the refrigerator.
Serve in a small bowl as a side or dollop on top of rice.
Serve with hot rice and a dollop of ghee.
Serve as a side dish with South Indian meals.
Serve as a spread on dosas or idlis.
The spices in the chai complement the spices in the chutney.
Discover the story behind this recipe
Thogayal is a traditional South Indian side dish often made with locally available ingredients.
Discover more delicious South Indian Side Dish recipes to expand your culinary repertoire
A flavorful South Indian chutney made from ridge gourd peel, spices, and tamarind. This recipe utilizes the often-discarded peel to create a delicious and healthy accompaniment to rice.
A South Indian stir-fry featuring bitter gourd (karela) cooked with spices, peanuts, and jaggery for a balanced flavor.
A flavorful and aromatic South Indian lentil powder, perfect as a condiment with rice and ghee.
A traditional South Indian chutney made with lentils, coconut, and spices. Perfect as a side with rice or dosa.
A traditional South Indian chutney made with ridge gourd, tamarind, and spices.
Traditional South Indian pickle made with tender, small raw mangoes.
A South Indian style okra (bhindi) fry, also known as Vendakkai Podi Curry, made with spices and coconut. A quick and easy side dish.
Mor Milagai is a traditional South Indian recipe for sun-dried chillies marinated in yogurt and salt. These flavorful chillies are then fried and served as a side dish.