Posted September 11, 2010on:
Ingredients required: 1 big peerkangai, 1 laddleful whole urid dal, 4 red chillies, marble size tamarind (or 1 tsp of tamarind paste ), half tsp of asofetida, and salt to taste, and a little oil.
Method: First of all wash the peerkangai thoroughly with the skin under running water. Now peel of the skin with the help of a knife. You need not peel deep inside, only the scale of the vegetable is more than enough. Now cut it into small pieces (do not mind about the extra skins ) and have it separately in a bowl. Heat a pan with 4 tsps of oil and add the urid dal, red chillies, tamarind, and asofetida and saute it until it turns golden brown and shift this roasted items in a bowl, and again heat the same pan with little oil and add the cut peerkangais and saute it for 5 to 10 mins and switch off the stove now. While sauting the vegetable the water in the vegetable oozes out and do not throw away the water, just saute with it. After all the ingredients cools down, take your small mixie and grind the dhal items coarsely and separately and transfer it to a bowl. Now grind the peerkangai separately adding enough salt to a smooth consistent. Pour this over the grinded dal, mix well with a spoon (if needed you can again blend this in the mixie for even blending ). Your thogayal is ready. You can have this with hot rice + ghee + appallam + carrot raitha, even with curd rice, and rasam also.