Vazhaithandu Thogayal/thuvayal, south-indian style chutney made with banana stump and lentils. A healthy and delicious condiment to serve with rice.
Course Condiments, Side Dish
Cuisine Asian, Indian
Keyword Banana stump chutney, How to make thogayal, thandu thogayal, Thogayal and rice, Thogayal with banana stump, Thogayal with coconut, Vegetable chutney
Prep Time 15 minutesminutes
Cook Time 5 minutesminutes
Total Time 20 minutesminutes
Servings 4
Calories
Equipment
Indian style mixie
Ingredients
3tablespoonurad dalsplit black gram dal
1tablespoonchana dalgram dal
5nos red chiliesadjust according to spice level
1teaspooncoriander seeds
2teaspoonsesame seeds
½teaspoonblack peppercornsoptional
1&½cupsbanana stump, chopped
¼cupgrated coconutfresh or frozen
a small ball of tamarinda size of a small marble
1teaspoonsalt or to taste
½teaspoonoil
⅛teaspoonhing/asafoetida
a sprig of curry leaf
handful of coriander leaves
Instructions
Heat a kadai/pan, dry roast urad dal, chana dal, white sesame seeds, black peppercorns, and coriander seeds, until the dal turn golden brown. Take care not to burn them, keep the flame simmer.
When the dal turns golden brown, add chopped banana stump and coconut to this and saute for 2 minutes. Sprinkle water twice, cover the pan and turn off the stove. Let this cool down.
Once the ingredients cools down, take it in a mixer jar, add tamarind and salt to this and grind it to a paste. I added 2-3 tablespoon of water while grinding.
Once ground, remove it to a serving bowl. Serve it along steaming hot rice for a comfort meal.