By Devi Poojari
May 30, 2024
Similar in technique to prepare chutneys, the thogayal is of a thicker consistency, using lentils and grated coconut as the key ingredients. Pair this herby condiment with hot rice and a generous dollop of ghee, to enjoy for lunch or dinner.
1 medium-sized bunch coriander leaves 2 tablespoons urad dal 7-8 dried red chillies 3 cloves garlic ¼ cup grated coconut 1 tablespoon tamarind pulp 2 teaspoons jaggery powder 1 tablespoon gingelly oil Salt, to taste
Heat the oil in a pan and sauté the urad dal, red chillies and garlic until aromatic.
Add the coconut and continue cooking till it browns, before roughly chopping the coriander and tossing it in.
Season with some salt and cook the mixture until the leaves wilt slightly.
Add the jaggery powder and mix well before cooling completely and grinding to a paste using only a tablespoon of water. Serve at room temperature.