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Vendhaya thogaiyal
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4 from 1 vote

Vendhaya thogayal recipe

Zero oil Chutney made out of fenugreek seeds, pairs well with plain rice
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Accompaniments, Dinner, Lunch
Cuisine: Indian
Servings: 4
Author: Jeyashri suresh


  • 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


  • 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.


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