February 3, 2009

Cilantro Thogayal

We always want something new to taste with rice and normally pickles take their turn. The readymade pickles are really commercialised and so oily for preservation.My husband can't eat his rice with buttermilk or curd without some pickle.One day there was no pickle in the house. I saw some cilantro in the fridge loosing its glamour.I thought why not make a thogayal with it. After all Cilantro is good for health.
Why don't you try it, easy to make and nice to taste.

Cilantro Thogayal

Ingredients:

Cilantro----1cup(washed leaves)

Coconut---1tab.sp

Tamarind paste--1/4 tea.sp

Salt ---As per taste

Urad dhal---2tab.sp

Red chilly---3 numbers

Asafoetida---1/4 tea.sp

Method:

Fry the urad dhal and the red chilly in a pan,no oil.

Powder it and keep aside.

Put the cilantro in a blender and grind for 2 minutes.

Add the coconut and tamarind to the cilantro and grind .

When all are mixed well add the ground powder, salt and asafoetida.

Mix every thing well.

Thogayal is ready.

Goes well with rice ,dosa etc.

Easy Tips:

Thokayal Podi:

Urad dhal----1cup

Red chilly-----About 15 (numbers) - adjust according to taste

Asafoetida----1tab.sp

Fry these ingriedients without oil.

Put in a blender and powder coarsely.

If you keep this podi ready, you can make thokayals easily.

In this case,you have to put tamarind,coconut and cilantro and this powder and grind.

Thokayal is ready.

If you want coconut thokayal,just put coconut,tamarind,salt and this thokayal podi and grind.Coconut thokayal is ready. 

34 comments:

  1. wow this is so much better that the store bought pickles.Good Click too :)

    ReplyDelete
  2. This looks so delicious, aunty. Love your channa sambar too :)

    ReplyDelete
  3. I love cilantro thogayal...i make it the same way but I don't use coconut.

    ReplyDelete
  4. It is almost like a thick chutney.
    Looks yumm.
    Love the presentation.

    ReplyDelete
  5. Spicy and yummy..My mom used to make these without adding water..And used to send me when i was in Hostel..I agree it tastes great with rice..

    ReplyDelete
  6. Wow! Thogayal looks so inviting :) It makes a great combo with idly/dosa.

    ReplyDelete
  7. Wow.. that looks inviting! Nice photo!

    ReplyDelete
  8. this is a lovely blog. just the kinds I'm always on the look out for.
    The ciantro thogayal is a wonderful recipe. new to me. And good tips with the podi.great!
    Lovely pictures too!
    Thank you for sharing!

    ReplyDelete
  9. hi aunty,

    This will be a great saviour when making dal or sambar seems a boring job :) Thanks for the lovely and easy recipe. Beeeeeeeeeeautiful pics too!

    ReplyDelete
  10. Hi Aunty,
    delicious thogayal :)
    and I like the thogayal podi recipe... will use it :)

    ReplyDelete
  11. Even my mom makes the same way! nice click!

    ReplyDelete
  12. Wow,looks wonderful.spoonful of cilantro thogayal delicious.

    ReplyDelete
  13. Dear Radha,

    I am always looking for pickle without oil and this is a lovely recipe, many thanks!

    Sambhar with kala chana sambhar is also tempting... I would not have thought to do that! :)

    ReplyDelete
  14. wow! looks yummy n delicious!
    Microwave oven series is going on!
    join with us in the EFM-Microwave Oven Series!
    first visit to ur blog and it is so nice!
    do visit my blog when u find time!

    ReplyDelete
  15. Hello Aunty, this thogayal sounds really fantastic, will try it soon. Thanks for the tips about thogayal podi sounds like a real time saver :-)

    ReplyDelete
  16. lovely pickle! looks so yummy. Fantastic pics.

    ReplyDelete
  17. Nice Recipe. & wonderful pictures!

    ReplyDelete
  18. I have to remember to give this a try someday.

    ReplyDelete
  19. Is Cilantro kotthamalli?The look says so.It would be nice if Tamil/Hindi equivalents are given.
    The blog is simple and elegant.Some colour background wold give it a lift

    ReplyDelete
  20. can this recipe be stored!! if so for hw many days

    ReplyDelete
  21. lovely snap and very good detail

    ReplyDelete
  22. Nice Recipe Aunty. Awesome click.

    ReplyDelete
  23. Looks so nice...and the pic is beautiful...

    ReplyDelete
  24. radhaji,

    a key aspect of your blog is the presentation of tradition in the traditional way! loved your stainless steel look,and the wholesomeness is evident through it all!
    one question i have for you radhaji: my mother used to make this thovaiyal with mint leaves too... would you know how that is different?
    prayers for you..be well.
    meera

    ReplyDelete
  25. I am always on the lookout of new ways for chutneys and pickles. Thanks for posting this aunty!

    ReplyDelete
  26. Hi Radha.........i had forgotten what they put in that powder and hey this stuff really looks good to go with curd rice..........the south Indian in me salutes you........

    ReplyDelete
  27. nice pics. Never been to your blog earlier. I love the name of your blog. keep posting.

    ReplyDelete
  28. Chutney looks great I peeked in Anu's blog and trailed back here nice blog...

    ReplyDelete
  29. Wow. You should post this to tastespotting.com

    Gorgeous!!

    ReplyDelete
  30. being a southindian manglorean i can totally relate to all ur recipes..following ur blog :)

    ReplyDelete