23 February 2013


Green thogayal is our all time favorite, we make this thogayal often,I like the spicy and puli taste in it...This is a best side dish for all dishes (dosa, idly, sambar, chapatti, more kuzhambu) and the list goes on...I always have a stock of any thogayal in my fridge,And it helps me out, in my lazy times..
I love to grow mint plant at home, but my bad luck whenever I plant them, it never come out well, i think i don't know how to plant them.. But my grandma is an expert in this... She a small garden of mint,curry leaves and spinach variety's planted in her home in village. And it’s always nice to see the refreshing young green color... 
When she came home (India) last time she planted some pudina stems... And my mom was telling it has come out so well ... I'm not going to give up, let me try planting these stems again... If it comes well,I will post  a picture of it.. Let’s see What happens...Come let me tell you how i make this green thogayal at home.


Curry leaves - 1 cup(fully packed)
Mint leaves - 3 cup(fully packed)
Coriander leaves - 1&1/2 cup(fully packed)
Tamarind - small pinch
Salt - to taste

To Temper(1):
oil - 1/2 tsp
Dried red chilly - 7
Ginger - 1/2 cup(small pieces cut)

To Temper(2):
Cooking oil or Gingelly oil - 1 tbs
Mustard - 1/4 tsp
Split urad dal - 1/4 tsp


Clean curry,mint and coriander leaves and cut ginger into small pieces and wash nicely.

Take a kadai pour in oil fry Chilly and ginger separately and set aside.

Then in the same oil add the cleaned curry leaves and mint leaves and saute well,when the green leaves are sauteed they reduce,then add tamarind and saute for 3 mins.

First grind the sauteed red chilly and ginger well to nice paste.

Then add in the sauteed green's with coriander leaves and salt,grind them to a smooth and fine paste.

Take a kadai pour in Gingelly oil and temper the ingredients under "temper(2)".

Then add the fine paste and with 1/4 cup of water and saute well in low flame.

When water is absorbed well,the mixture turns dark green then add in some gingellly oil and saute well till oil oozes out.And it comes to a thick mass.

Balance the chilly and tamarind,first add less tamarind,then taste and add some more tamarind,if you want.

Saute the tamarind well so that it gets soft and easy to grind well.

And here is a healthy green thogayal for you to enjoy!Serve with rice,dosa,idly and chapatti.

Keep Smiling!:)


1 comment:

  1. Yummy looking Indian coriander chicken curry when u get time, I love the coriander flavor as well. Pics are awesome..


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