Here is a recipe of one of my favorite thogayal or thuvayal as some say and that is the vengaya thogayal or Onion & Coconut chutney. It tastes so yum that once you have made it you will crave for more. First I will share with you the recipe for the Vengaya chutney. The Thogayal recipe is the same with a slight variation. I will also share with you the Onion-Tomato Chutney recipe. The basic recipe for all 3 remains the sameVENGAYA CHUTNEY (ONION CHUTNEY)
3 med. sized Onion or 2 Big onions or can use half a cup of peeled Chinna Vengayam or madras onions.
2 tsp. Udad Dal
2 tsp. Chana Dal
4 Dry Red Pepper
1/2 tsp. Imli (tamarind) paste
2 table spoon Oil
Fry the dals and the red pepper in 1/2 tsp oil until it gets roasted and keep it aside.
Cut the onion into little pieces and fry in the remaining oil until its wilted….dont make it too red or deep fried.
Grind the roasted dals, onion, tamarind paste, and salt (to taste) into a paste
Serve it with puri, chappathi, rice, dosa and idli.
Variations to the recipe
- VENGAYA TOMATO CHUTNEY (ONION-TOMATO CHUTNEY) : To the above recipe add one ripe tomato and fry it like the onions and grind to paste along with the other ingredients.(Follow the above recipe)
- VENGAYA THOGAYAL (ONION THOGAYAL) : The above recipe is for Vengaya chutney, When you add coconut to the this recipe it is Vengaya Thogayal, the rest of the ingredients remain the same. Add half a cup of coconut to the above recipe. Dry roast the coconut in the kadhai till slightly pink and starts giving aroma. Then grind along with the other ingredients. This thogayal/chutney tastes so good even when it becomes a day or 2 old. But refrigerate it for preserving it.
Its a must try!!!......