CHAYOTA (SEEMEBADANEKAAYI ) PEEL THOGAYAL/THUVAIYAL
Hi everybody,
How is the day been with you all, I had quite a busy day, go to work come back home start all over again. Wondering what to cook is sometimes a big issue for me, when you have teenage children around you, My twin doesn't like chutneys making side dishes to Dosa, Idli, Chapati etc.., is a big thing to deal with.
Thuvaiyal and Chutney are two different types, Thuvaiyal or Thogayal is usually made with roasted Dals, Chutney is simple and quick without much roasting and usually made with raw Ingredients. Thogayal/Thuvaiyal can and usually eaten mixed with rice in south of India especially in Tamil Nadu , where in chutneys usually go well as an accompaniment.
How is the day been with you all, I had quite a busy day, go to work come back home start all over again. Wondering what to cook is sometimes a big issue for me, when you have teenage children around you, My twin doesn't like chutneys making side dishes to Dosa, Idli, Chapati etc.., is a big thing to deal with.
Thuvaiyal and Chutney are two different types, Thuvaiyal or Thogayal is usually made with roasted Dals, Chutney is simple and quick without much roasting and usually made with raw Ingredients. Thogayal/Thuvaiyal can and usually eaten mixed with rice in south of India especially in Tamil Nadu , where in chutneys usually go well as an accompaniment.
We make different variety of Thuvaiyal/Thogayal, This is one such which I learnt from my Mom, She makes with Vegetable peels like Ridge Gourd Peel, Chayota/Chow-Chow peel, etc.
After you peel the vegetables you can use them straight away or you can store them in the fridge for future use, they usually store up to 2 to 3 days.
In Kannada there is a saying called "kasadinda Rasa" (which means making something out of waste), Before we used to throw away peels not realizing that they had lot of nutrition in them, nowadays people have started to learn more things and do not want to throw away nutrients unknowingly, So we have started to try and use every bit in a vegetable or fruit, Lots of recipes where in our ancestors used have come back into our kitchen these days.
Mum taught me this which has thrown a creative side to my cooking as well, Chayota/Chow-Chow has always been my favourite vegetable, It is also called Bangalore Katharika (don't know why it is called I came to hear about it from R's fraternal aunts who lived in Madras), You cannot get this vegetable every where, It is mostly found in abundance in Karnataka to my knowledge. This vegetable has a sweetness to it, when mixed mild spices it turns out to be very delicious.
After you peel the vegetables you can use them straight away or you can store them in the fridge for future use, they usually store up to 2 to 3 days.
In Kannada there is a saying called "kasadinda Rasa" (which means making something out of waste), Before we used to throw away peels not realizing that they had lot of nutrition in them, nowadays people have started to learn more things and do not want to throw away nutrients unknowingly, So we have started to try and use every bit in a vegetable or fruit, Lots of recipes where in our ancestors used have come back into our kitchen these days.
Mum taught me this which has thrown a creative side to my cooking as well, Chayota/Chow-Chow has always been my favourite vegetable, It is also called Bangalore Katharika (don't know why it is called I came to hear about it from R's fraternal aunts who lived in Madras), You cannot get this vegetable every where, It is mostly found in abundance in Karnataka to my knowledge. This vegetable has a sweetness to it, when mixed mild spices it turns out to be very delicious.
This is a very easy vegetable to grow will make an other post someday on how you can grow this easily in your garden, Once grown it is very easy to maintain. I grew it here and it came out very well too, unfortunately the cold weather killed it, planning to grow an other one again. Ok,
Lets get back to our recipe, I just wandered away.
INGREDIENTS:
Peel of 2 Chayotas/Chow-Chow
2 tbsp of channa dal/Bengal gram
2 tbsp of Tuvar dal
1 tbsp of Black gram/Urad dal
1 tsp of pepper
3 to 4 Red chillies
2 to 3 tbsp of Grated fresh coconut (optional)
salt to taste
2 flakes of Tamarind
1 sprig of curry leaves
3 to 4 sprigs of coriander leaves
1 tsp of Salt or as required
Pinch of Asafoetida
2 tbsp of Tuvar dal
1 tbsp of Black gram/Urad dal
1 tsp of pepper
3 to 4 Red chillies
2 to 3 tbsp of Grated fresh coconut (optional)
salt to taste
2 flakes of Tamarind
1 sprig of curry leaves
3 to 4 sprigs of coriander leaves
1 tsp of Salt or as required
Pinch of Asafoetida
METHOD
Wash the peeled skin of Chayota/Chow-Chow
Take a pan heat a tsp of oil put these into the pan and fry in a low flame, or sprinkle water and cook them for a while until they kind of change their colour or become bit soft, keep aside and allow them to cool.
Frying or cooking them for 10 minutes removes the raw smell. So, do it either way you want.
Take the same pan heat a tsp of oil, now add one by one all the Ingredients except for coconut, salt and Asafoetida, fry them until all of them change colour. Roast tamarind as well or sometimes what I do hold it in a Pakad/tongs and show it to the flame directly turning it around,
Take the same pan heat a tsp of oil, now add one by one all the Ingredients except for coconut, salt and Asafoetida, fry them until all of them change colour. Roast tamarind as well or sometimes what I do hold it in a Pakad/tongs and show it to the flame directly turning it around,
Put them all out in a plate to cool down
Switch of the stove add the freshly grated coconut give it a 1 minute toss and turn, remove it on to the food processor or mixie, with required salt and pinch of Hing and grind them with little water into a Thuvaiyal / Thogayal consistency.**
Enjoy it with a tsp of oil/Ghee and warm rice, mix and eat, Or use it as a side dish with Dosa, Idli, Chapati etc.NOTE:
Chillies you can always vary as how spicy your taste buds can tolerate!
It is always good to balance spice (Chillies and Pepper) and Sour (Tamarind)
**Thuvaiyal / Thogayal consistency means it will be where it will be more like a thick batter , which is usually made to eat it with rice.
You can add water to change the consistency and use it with Idlies, Dosas etc.
Enjoy it with a tsp of oil/Ghee and warm rice, mix and eat, Or use it as a side dish with Dosa, Idli, Chapati etc.NOTE:
Chillies you can always vary as how spicy your taste buds can tolerate!
It is always good to balance spice (Chillies and Pepper) and Sour (Tamarind)
**Thuvaiyal / Thogayal consistency means it will be where it will be more like a thick batter , which is usually made to eat it with rice.
You can add water to change the consistency and use it with Idlies, Dosas etc.
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