Prep Time: 5 mins | Cook Time: 10 mins | Serves: 2
My mom makes thogayal more often at home. I love her coconut thogayal and Pulikaichal thogayal. After marriage and coming to US I don’t get much opportunity to make thogayal as my hubby is not a big fan of thogayal varieties. So, whenever I feel like eating something different I make thogayal. This pulikaichal thogayal recipe is passed down by my grandmother. Pulikaichal thogayal has a unique taste and flavor. We usually mix it with steaming hot rice and Sutta Appalam.
Shredded Coconut – 1 cup
Red Chillies – 2
Mustard seeds – 1/2 tsp
Asafoetida – 1/4 tsp
Tamarind – a small gooseberry size
Salt – as needed
Gingely Oil – 2 tbsp
Mustard seeds – 1 tsp
Red chilli – 1
Channa Dal – 1/2 tbsp
Turmeric Powder – 1 tsp
Asafoetida – a pinch
Curry Leaves – 1 sprig
- Grind everything listed under the “Ingredients List” into a paste along with required water.
- Heat oil in a pan, add mustard seeds and allow it to splutter. Then add broken red chilli, chana dal and fry until golden.
- Add a pinch of asafoetida, turmeric powder along with curry leaves and give a quick stir (curry leaves should not change its color).
- Add the ground paste and mix well and cook until oil separates. Delicious pulikaichal thogayal is ready to be served.
I mixed thogayal with rice and had it along with Sutta Appalam and Golden beets Curry. You can also serve it with any kootu varieties. This thogayal can be served as side dish for dosa and idly.
Increase the amount of red chillies to suit your taste. Do not miss any ingredients listed to make this thogayal.