Beetroot Thogayal

Category: Lunch
Preparation Time: 5 mins    
Cooking Time: 10-15 mins
Servings: 3-4 servings

Spicy Beetroot Thogayal

Thogayal is a kind of chutney but it will be thicker and coarsely ground than chutney. Thogayal can be mixed with rice along with a tsp of sesame oil  or can have as a side dish for Morkuzhambu.

Beetroot Thogayal

This beetroot thogayal goes well with hot rice but we can also have it with Idli, dosa or Chapathi.

Thogayal can be made with or without coconut; here I have not used coconut. But if we prefer, we can add little coconut to it. If we are adding coconut, we need to finish off on the same day, we cant store it and use later. Without coconut, we can store it in refrigerator for 1-2 days but mostly we will finish off the same day :) 

Beetroot Thogayal without Tempering

Tempering is completely optional, It tastes good even without it :)

Ingredients:

• Beetroot -  1 big sized, grated
• Sesame oil- 1 Tbsp, divided
• Whole Urad dhal- 3 Tbsp
• Red chillies- 3-4 (Adjust as per taste)
• Black Pepper- 1 tsp
• Tamarind - small gooseberry sized (adjust as per taste)
• Asafoetida- 2 pinches
• Salt - to taste

Ridge gourd (Peerkangai) skin Thogayal

Category: Lunch
Preparation Time: 5 mins    
Cooking Time: 10-15 mins
Servings: For 4-5 persons
 

Ridge gourd Skin Thogayal

Ingredients:

• Ridge gourd skin, chopped -  2 cups tightly packed (from 2 long ridge gourds)
• Sesame oil- 1 tbsp
• Chana dhal- 2 tbsp
• Urad dhal- 2 tbsp
• Curry leaves- few
• Asafoetida- a pinch
• Red chillies- 3-4 nos (Adjust as per taste)
• Cumin seeds- 1 tsp
• Pepper- 1 tsp
• Tamarind paste - 1/4 tsp
• Salt - to taste

Method:

1. Wash the ridge gourds well and peel the skin and chop into pieces
   
2. Heat 1 tsp of oil in a pan and add the chopped ridge gourd skin pieces along with little salt; Saute well till it becomes soft and tender
   
3. Once done, remove it and keep aside
4. In the same pan, add the remaining oil and once its hot add Channa Dhal, Urad Dhal, Red chillies, Curry leaves, Cumin seeds, Pepper and asafoetida and fry well till the dhal turns golden brown
   
5. If we are using tamarind pieces, we can fry that too now
6. Allow all the sauted items to cool down 
   
7. Add required salt and tamarind paste(if using paste); Grind them to a coarse mixture (Add 1-2 tsp of water only if required)
8. Transfer to a container and serve with hot rice
   
    
9. It can be stored well in refrigerator for 3-4 days and even for a week