Thogaiyal is the spoken word for Thuvaiyal as its made in the South India, especially in Tamilnadu. This can be used as a side dish to many of the south indian dishes.
Its a type of chutney, with a difference that, typically lentils (dal) are also added.
On the lines of making Peerkangai thogaiyal, I tried out with Asparagus instead of Peerkangaai and came out really well.
So here is my recipe:
1 pound fresh asparagus
small block of tamarind
small piece of ginger
green chilies (5 for medium hot)
1/2 tsp cumin seeds
1/4 tsp daniya seeds
1/2 tsp mustard seeds
1 tsp chana dal
1 tsp urud dal
1 tsp oil
Salt to taste
1. Wash asparagus and cut into fine pieces and keep aside.
2. Fry cumin seeds, Urud dal and chana dal with 1/2 tsp oil.
3. Once they are little brownish, add cut asparagus, ginge, and tammarind and saute them till asparagus is soft.
4. Allow the mixure to cool off, and then add Cut green chilies and Salt.
5. Add sufficient water and grind them to a paste (in a mixer/blender)
Tasty Asparagus thogaiyal is ready to serve. You can store it in a air-tight container, refrigerated and use them for a week atleast.
Am also adding nutrition information on Asparagus (thanks to suggestions from my sister)
Leading supplier among vegetables of folic acid among vegetables.
A good source of potassium.
A source of fiber.
An excellent source of folacin.
A significant source of thiamin.
A significant source of vitamin B6
One of the richest sources of rutin, a drug which strengthens capillary walls.
% of daily value :
Vitamin A 8%
Vitamin C 20%
Low in calories, only 20 per 5.3 oz. serving, less than 4 calories per spear.
Very low in sodium.
Contains no fat or cholesterol.