Vendhaya thogayal recipe

Vendhaya thogayal recipe, a very healthy thogayal recipe using Venthayam | methi seeds. Vendhaya thogayal recipe with detailed step by step instructions. This is a zero oil recipe. I have heard about this thogayal few years back from a friend. This thogayal is a traditional heirloom recipe, followed in their family. This will detox the system and makes you feel light after a heavy meal.

Will Vendhaya thogayal taste bitter – Yes the thogayal tastes slightly bitter. But it is perfectly of if you pair it up with a kootu.

How venthaya thogayal is served– You can serve with plain hot rice smeared with nallenai (sesame oil) and have it with poricha kootu. You can have this with dosa too. This thogayal pairs well with Milagu rasam sadam too.

Check out the other popular thogayal recipes from Jeyashris kitchen-

Thengai thogayal, Kovakkai thogayal, chow chow thogayal, Kothamalli thogayal, Karuveppilai thogayal.

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4 from 1 vote

Vendhaya thogayal recipe

Zero oil Chutney made out of fenugreek seeds, pairs well with plain rice

Course Accompaniments, Dinner, Lunch

Cuisine Indian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4

Author Jeyashri suresh

Ingredients

• 3 tsp Venthayam | Methi seeds
• 2 tsp Urad dal
• ½ tsp Mustard seeds
• 1 tsp jaggery
• Tamarind a small lemon sized
• 5 red chili
• Salt as needed

Instructions

• In a pan dry roast the vendhayam, urad dal, mustard seeds, and red chili.
• Roast it till the dal turns light golden brown. The mustard seeds will be popping up.
• Soak the tamarind in hot water for 5 minutes.
• Once the roasted ingredients are cool, grind everything into a fine paste along with 1 tsp jaggery,soaked tamarind and salt.
• Add little water while grinding.
• Once done, transfer to a bowl.
• Venthaya thogayal is ready.
• The thogayal will be slightly bitter, but when paired with any variety of kootu, this tastes yum.
• You can either mix this with hot rice and smear with sesame oil and pair with poricha kootu or have it as an accompaniment for curd rice too.

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Notes

1. Do not reduce the red chili or tamarind quantity as this will balance the taste of the thogayal. 2. You can dry roast few curry leaves and grind it along with Vendhaya thogayal

• In a pan dry roast the vendhayam, urad dal, mustard seeds, and red chili.
• Roast it till the dal turns light golden brown. The mustard seeds will be popping up.
• Soak the tamarind in hot water for 5 minutes.

• Once the roasted ingredients are cool, grind everything into  fine paste along with 1 tsp jaggery, soaked tamarind and salt.
• Add little water while grinding.
• Once done, transfer to a bowl.

• Venthaya thogayal is ready.
• The thogayal will be slightly bitter, but when paired with any variety of kootu, this tastes yum.
• You can either mix this with hot rice and smear with sesame oil and pair with poricha kootu. You can have it as an accompaniment for curd rice too.