Peerkangai Thogayal

⚠ Not yet reviewed against the source — may contain OCR/transcription errors.

Ingredients

• 2 big peerkangkai, peeled and roughly chopped
• Grated coconut 2-3 Tbsp
• Oil 3-4 tsp
• Mustard ½ tsp
• Urad dal 2 tsp
• Hing ¼ tsp( at least)
• Puli ¾ tsp paste or a small cheedai sized ball
• Red chilles - i would use 6-7 of the ones i get here. I think the bangalore ones are spicier , so maybe 4-5.
• Salt to taste

Method

1. Heat 2 tsp of oil, and add the mustard and allow to splutter. Add urad dal, red chillies and fry for a second. Add the hing. Give it another stir and take it off the heat. Allow to cool.
2. Heat the rest of the oil. Add the peerkangkai and cook on sim until it is cooked. Allow it to cool
3. Now, in the mixie jar, add the red chillies and grind for 2-3 mins, until eoughly crushed.
4. Then add a little bit of the peerkankai and puli and grind well. The chillies, and puli should be mixed in well.
5. Add the coconut and give it a grind.
6. Now add the rest of the veggie. Grind - on-off, on-off method a couple of times.
7. Now add the salt and the oil with the spluttered mustard, urad dal and hing. Give it two on-off chakkars on the mixie and the thohayal is ready.
8. Serve with chuda chuda rice and nellannai and chutta appalam

Notes / Variations

Same recipe for all thogayals.

Source: namma-veetu-samayal