PASTES
Chow-Chow Thuvaiyal
Chow Chow - 1 small
Urad Dhal - 2 tsp
Channa Dhal - 1 tsp
Dry Red Chilly - 4
Asafetida - a pinch
Tamarind - 1 tsp
Salt - 1/4 tsp
Cut the Chow Chow into small pieces and cook in some water. Drain off the excess water. Don't overcook. Fry the dhals, chilly and asafetida in some oil and grind with the salt and tamarind. Add the cooked vegetable and grind further into a fine paste.
Coconut Thuvaiyal
Urad Dhal - 2 tbs
Channa Dhal - 2 tbs
Grated Coconut - 1 cup
Dry Red Chilly - 2
Tamarind - 1 tsp
Salt - 1/4 tsp
Asafetida - a pinch
Green Chilly - 1
Fry the dhals, dry chilly and asafetida in some oil and grind it along with the tamarind and salt. Add the coconut and cut green chilly and grind further to make into a paste.
Curry Leaves Thuvaiyal
Urad Dhal - 2 tsp
Black Pepper - 1/4 tsp
Dry Red Chilly - 3
Salt - 1/4 tsp
Tamarind - 1 tsp
Asafetida - a pinch
Curry Leaves - 2 bunches
Ghee - 1 1/2 tsp
Remove and clean the curry leaves. Fry the dhal, pepper, chilly and asafetida in some oil and keep aside. In the same pan, heat up the remaining oil and fry the curry leaves for some time. Grind all the fried ingredients and the curry leaves along with the salt and tamarind.
Eggplant (Brinjal) Thuvaiyal
Urad Dhal - 2 tbs
Channa Dhal - 2 tbs
Eggplant (Brinjal) - 1 medium
Dry Red Chilly - 2
Tamarind - 1 tsp
Salt - 1/4 tsp
Asafetida - a pinch
Green Chilly - 1
Hold the brinjal over a low flame for about 3 - 4 minutes and then let it cool. Remove the outer skin and mash well. Dry the dhals, dry chilly and asafetida in some oil and grind along with the salt, tamarind and green chilly. Add the brinjal and make into a fine paste.
Ginger Thuvaiyal
Ginger - about 50 gms
Urad Dhal - 2 tsp
Black Pepper - 1/4 tsp
Asafetida - a pinch
Salt - 1/4 tsp
Tamarind - 1 tsp
Cut the ginger into small pieces. Fry the dhal, pepper and asafetida and then the ginger and grind into a fine paste along with the salt and tamarind.
Kandi Kattu
1 cup tur dal
5 red chillies
1 tsp cumin
2 tablespoons urad dal
spring curry leaves
1/4 teaspoon asofoetida
ghee for frying
Firstly roast the tur dal until it becomes golden brown, then grind the dal with the red chillies and cumin, adding water and grinding to a smooth paste. Heat a little ghee and add the seasonings to the paste, stirring until it comes to a boil and thickens. Offer hot.
Pudhina (Mint) Thuvaiyal
Urad Dhal - 2 tsp
Black Pepper - 1/4 tsp
Dry Red Chilly - 3
Salt - 1/4 tsp
Tamarind - 1 tsp
Asafetida - a pinch
Mint - 2 bunches
Ghee - 1 1/2 tsp
Clean the mint and remove the leaves alone. Fry the dhal, pepper, chilly and asafetida in some oil and keep aside. In the same pan, heat up the remaining oil and fry the mint leaves for some time. Grind all the fried ingredients and the mint along with the salt and tamarind.
Tandoori Paste #1
2 cups yogurt
3 inches fresh ginger
3 green chilies, minced
1-1/2 tsp. turmeric
1 tsp. cayenne pepper
1 tsp. asofoetida
2 tsp. paprika
1 tablespoon garam masala
Put all the ingredients in a blender and mix thoroughly. Marinate tofu or vegetables, etc., for half an hour in a mixture of lemon juice and salt. Pour off the remaining liquids and add to a blender containing all the above ingredients. Pour the tadoori paste over the foods, cover and let sit for another two or three hours. You can either toss them on the grill or bake.
Tandoori Paste #2
1/2 t. freshly ground pepper
1 1-inch cube peeled ginger
1/2 t. salt
1/4 t. ground cardamom
1 c. plain yogurt
1/4 t. freshly grated nutmeg
3 T. fresh lemon or lime juice
1/4 t. ground cloves
1/4 t. cinnamon
2 t. ground coriander
2 t. asofoetida
1/4 t. cayenne pepper
1 t. ground cumin
1 t. turmeric
lemon or lime wedges (for garnish)
Mince ginger in a food processor, then add all the remaining ingredients and puree. Smear on tofu or vegetables and let marinate for a few hours before grilling or baking.
Thoor Channa Dhal Thuvaiyal
Thoor Dhal - 3 tsp
Channa Dhal - 2 tsp
Salt - 1/4 tsp
Grated Coconut - 1 tsp
Dry Red Chilly - 2
Fry the dhals and the chilly in some oil and grind into a fine paste along with the salt and coconut.
Thoor Dhal Thuvaiyal
Thoor Dhal - 1/2 cup
Black Pepper - 6
Salt - 1/4 tsp
Fry the dhal and pepper in some oil until the dhal turns golden brown in color. Grind this into a fine and thick paste adding very little water as and when necessary.
Tomato Thuvaiyal
Thoor Dhal - 1 tsp
Dry Red or Green Chilly - 2
Asafetida - a pinch
Tomato - 2 big
Salt - 1/2 tsp
Fry the dhal, chilly and asafetida and keep aside. Cut the tomatoes into pieces and stir in some oil for a while. Add to the remaining ingredients and make into a fine paste.
