PARRUPU THOGAIYAL

INGREDIENTS :
Toor dal    1/4 cup
Red chillies   4-5 no
Garlic          4 cloves
Tamarind     small gooseberry size
Coconut        1/4 cup (grated)
Oil              1 tbsp
Salt            to taste
METHOD :
Heat oil in kadai and fry the chillies for few seconds and keep separately.
In the same oil fry dal, tamarind and garlic till the dal changes to golden colour.
Cool the fried items.Grind with coconut and salt by adding very little water.
Serve with hot rice.Perfect combination for kattu sadams and rasam.

KOTHAMALLI (CORIANDER) THOGAIYAL

INGREDIENTS :
Fresh coriander   1  cup (cleaned and roughly chopped)
Coconut              1/4 shell (grated)
Green chillies       4 no
Onion                 1 no
Tamarind            small gooseberry size
Salt                    to taste
Oil                     2 tbsp
METHOD :
Heat oil in kadai add green chillies and saute for a minute.Then add chopped onion and tamarind and fry till cooked.
Add the coriander leaves and saute in medium flame for about 2 to 3 mins and switch off the gas.

Add coconut and mix well in that heat itself.

Cool completely, add salt and grind to thick paste by adding very little water.

Note:  This thogaiyal has less ingredients and can be prepared in a jiffy. It tastes great when mixed with rice and accompanied by appalam.This doesnt suit for tiffin items.Donot saute for longer duration after adding the coriander leaves.

PUDINA (MINT) THOGAIYAL

INGREDIENTS :
Mint          1 bunch
Garlic        1 no
Ginger       1/2" piece
Onion       1 sliced
Urad dal   1 tbsp
Tamarind   small gooseberry size
Red chillies 4 No
Coconut      1/2 cup
Oil             1 tbsp
Salt            to taste
METHOD :
Clean the mint leaves.Chop the ginger.
Heat oil in kadai and add red chillies saute only for FEW SECONDS. Remove and keep aside.
Add urad dal to the same kadai and fry till it changes to light golden colour.
Then add onion, garlic,tamarind and ginger and saute till the onion is soft.
Put the mint leaves and fry for about 2 to 3 mins only. Over frying may discolour the mint and will taste bitter.
Off gas and add coconut to the kadai and mix in that heat itself.
Add salt and grind to thick paste.
Serve for chittranas, chappathi or for plain white rice with appallam.
NOTE : For any dish, while frying red chillies it should retain its red colour. Discolouring will affect the taste of the dish.

BEERKANGAI PEEL THOGAIYAL

Thogaiyals  are good with any south indian dish. Thogaiyal  + appalam  is a good combination. Many of us like this simple and tasty combination.There is no long process involved but the ingredients must be accurate to ensure lip smacking taste. One of  myfavourite thogaiyal is beerkangai thol  thogaiyal.Select tender vegetable for this.
INGREDIENTS :
Chopped Peels from     1/4 kg Beerkangai
Coriander leaves    1 cup
dry chillies      4 No
 coconut          1/4 cup
Garlic              4 cloves
Ginger             1/4" piece
Tamarind  extract  1 tsp
Jaggery           1tsp
Salt to taste
Oil           1 Tbsp 
METHOD :
Heat oil in kadai.Add red chillies and fry for a minute and keep aside.
Add garlic ginger and  chopped peel and saute well in low flame. The peel should be half cooked.
Add chopped coriander and mix for about 2 mins and off gas. Cool the  mixture.
Grind with tamarind extract, salt , jaggery, dry chillies and coconut with adding more water.  
Serve with  white rice, chittrana rice, sambar or tiffin items.