By Devi Poojari
December 4, 2023
Image Credit: Archana's Kitchen
Thogayal, a thick paste-like condiment that resembles chutney, is often eaten as a side that is mixed with ghee rice or lentil pancakes known as adai. Packed with protein and good fats, here are six different types of thogayal you can easily recreate at home.
Image Credit: Traditionally Modern Food
The warm heat of ginger in this fibre-packed thogayal is ideal for inducing digestion, when eaten at the end of a heavy meal.
Image Credit: Archana's Kitchen
Curry leaves go beyond just being an ornamental flavour element in recipes to being the key ingredient in this aromatic condiment to mix with hot rice.
Image Credit: Prasha In Kitchen
Made with a whole bunch of fresh coriander leaves and toasted coconut, this herby thogayal is perfect to pair with dosas or steaming idlis.
Image Credit: I Camp In My Kitchen
Chayote squash or chow chow thogayal is a spicy, tangy condiment that is packed with fiery red chillies and plenty of garlic, to infuse the bland vegetable with flavour.
Image Credit: The Homemade Cooking
Peerkangai or ridge gourd thogayal is one of the most popular tangy condiments that is meant to be excellent when eaten with rasam-rice.
Image Credit: Traditionally Modern Food
This superfood-infused condiment, that can be made with whole orange pumpkins – seeds, skin and all, is a great way to implement zero waste practices in your kitchen.
Image Credit: Udupi Recipes