Introduction:
This Tamarind Thogayal recipe simplifies the process by sautéing all the ingredients together, enhancing the flavors with gingely oil and fresh herbs. This thick, tangy paste is perfect for pairing with rice, dosa, or idli, delivering a burst of authentic South Indian taste with minimal effort.
Ingredients:
- Tamarind: 1/4 cup (small orange-sized ball)
- Gingely Oil (Sesame Oil): 1/4 cup
- Dry Red Chillies: 8 nos
- Tomato: 2 nos (cut into 8 pieces each)
- Curry Leaves: 1/4 cup
- Coriander Leaves: 1 cup (chopped)
- Salt: To taste
Method:
Sauté Ingredients:
- Heat gingely oil in a pan.
- Add the tamarind and dry red chillies. Sauté for 1–2 minutes until aromatic.
- Add the chopped tomatoes, curry leaves, and coriander leaves.
- Sauté the mixture until the tomatoes turn soft and the leaves wilt.
Cool and Grind:
- Transfer the sautéed mixture to a plate to cool.
- Add salt to taste.
- Grind the mixture into a thick paste using a blender. Adjust salt if needed.
Serve:
- Tamarind Thogayal is ready to serve.
Serving Suggestions:
- Mix the Puli Thogayal with hot rice and a drizzle of sesame oil or ghee for a comforting meal.
- Serve as a tangy side dish for dosa, idli, or even chapati.
- It also works well as a condiment with curd rice or vathal kuzhambu.
Tips:
- Ensure the mixture cools before grinding to maintain the right texture and flavor.
- Use fresh coriander leaves for the best taste and aroma.
- Adjust the quantity of red chillies to suit your spice preference.
This simplified version combines all ingredients in a single step, making the preparation quick and easy while preserving the authentic flavors of South Indian Tamarind Thogayal.
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