Lunch Menu

Lunch menu

Sometimes lunch is as simple and yummy as this Thogayal rice / chutney . Thogayal is an indispensable part of a Tamil household, maybe other parts of south india also , But a typical Tanjore, Tambram , Tirunelveli family will make a thogayal almost every week with either lentils or any vegetable with lentils . This thogayal serves as the main dish or as an accompaniment to have with pepper rasam rice or as a mixed rice to be enjoyed with papad.

Thogayal varieties are many with veggies such as chow chow/ chayaote, yam, green tomatoes, turkey berries, many vegetables are also used , and also lentils only thogayal prepared for more nutrition such as paruppu thogayal which gives sufficient nutrition when one feels under the weather .

Thogayal recipe is posted seperately in this blog .However to recap , the recipe goes like this .

Ingredients

2 cups or required quantity of chopped ridgegourd after washing and peeling off the thorny skin .

1 tsp split udad dal

1 tsp chana dal

some curry leaves

1 small pinch of tamrind

salt as needed

3 red chilies

big pinch of asafoetida

3-4 tbsp grated coconut

Method

• Wash and peel the ridgegourd well .

• Do not remove the entire peel but scrape off the rough thorny exterior .

• chop into smaller pieces .

• Take a pan, add 1 tsp oil , add the lentils, red chilies, tamrind piece and sautee till the lentils are fragrant and change colour lightly .

• transfer to a plate , in the same pan add 1 tsp oil , add the chopped ridgegourd pieces, sautee till tender, add some handful of curry leaves , coconut sautee for aminute , and remove .

• when the dry ingredients are cooled, powder finely in mixie jar, add the ridgegourd pieces with curry leaves, salt, coconut and tamrind .

• grind to a paste , though not too smooth .

• serve with hot rice, sesame oil and papad.

Ridgegourd thogayal

Spicy sweet potatoes baked or stirfry .

Recipe:

4 sweet potatoes, washed and peeled, chopped into small cubes .

Spices

1 tbsp coriander powder

1 tsp cumin seeds, toasted and crushed

1/2 tsp cayenne

2 red chillis minced ( can use serrano )

salt to taste

1/2 tsp turmeric powder

1/4 cup chopped cilantro leaves.

1 lime cut into wedges

Pinch of pepper powder or crushed pepper .

1 tbsp of peeled minced, ginger of about one inch.

2 tbsp cooking oil, neutral

Procedure

Pre heat oven to 200 C

Toss the sweet potato cubes with half the oil and spread on a baking sheet. Roast until caramelized and tender.May take around 15 minutes.

In a small skillet take the remaining oil and add ginger, chillis,stirring them until nicely fragrant and then add the cumin, coriander, turmeric, cayenne, and pinch of salt.

Let the spices toast in oil, being careful not to burn, for at least one minute. Add the sweet potatoes and toss well in spices. Cook for two more minutes, Adjust seasoning to taste with salt.

Stir in cilantro and serve with rice,and lime wedges.

Ridgegourd Thogayal sadham / Thogayal rice

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