Vellarikka Thogayal
Servings - 2
INGREDINETS
Oil - 1 tablespoon
Coriander seeds - 1 tablespoon
Peanuts - 2 teaspoons
Bengal gram - 1 tablespoon
White lentils - 1 teaspoon
Cumin seeds - 1 teaspoon
Dry red chili - 2
Green Chili - 2
Tamarind - 1 tablespoon
White sesame seeds - 1 teaspoon
Oil - 1 tablespoon
Garlic cloves - 1 tablespoons
Cucumber - 100 grams
Onions - 80 grams
Turmeric - 1/4 teaspoon
Salt - 3/4 teaspoon
Onions - 25 grams
Coriander - 1 tablespoon
Oil - 1 tablespoon
Mustard seeds - 1 teaspoon
Curry leaves - 8 - 10
PREPARATION
1. Heat 1 tablespoon oil in pan, add 1 tablespoon coriander seeds, 2 teaspoons peanuts, 1 tablespoon Bengal gram, 1 teaspoon white lentils, 1 teaspoon cumin seeds, 2 dry red chili, 2 Green Chili, 1 tablespoon tamarind, and 1 teaspoon white sesame seeds. Sauté for 3–4 minutes until aromatic.
2. Remove from heat and keep aside to cool.
3. Heat 1 tablespoon oil in another pan, add 1 tablespoon garlic cloves and sauté for 30 seconds.
4. Add 100 grams cucumber and 80 grams onions. Cook for 2 - 3 minutes.
5. Add 1/4 teaspoon turmeric and 3/4 teaspoon salt. Cook for 1 - 2 minutes and remove from heat.
6. In a mortar, add the roasted spice mixture and crush it using a pestle.
7. Add the cucumber mixture and crush everything together until well combined.
8. Add 25 grams onions and 1 tablespoon coriander. mix well.
9. For the tempering, heat 1 tablespoon oil in a small pan. Add 1 teaspoon mustard seeds and 8 - 10 curry leaves. Once the mustard seeds splutter, pour the tempering over the thogayal and mix well.
10. Serve with rice.
