February 13, 2009
Grandma's Mendhiya Thogayal(Fenugreek Chutney)
This is one of my favorite thogayals. It tastes awesome when mixed with hot rice and ghee. Bitterness from fenugreek is offset by jaggery and tamarind in this recipe.
Fenugreek seeds(Methi seeds)-1 tsp
Urud dal-2 tsp
Channa dal-2 tsp
Mustard seeds-1/4 tsp
Tamarind-3 inch piece
Roast the above ingredients in 2 drops of oil till golden brown. Cool.
Grind with rest of the ingredients adding little water to a course paste.
From the picture you can get an idea of how thick the paste should be.
Serve with hot rice and ghee.
Note: Rice should not be mushy. It be cooked in such a way that the grains are separate.
Ghee is a must. Thogalays taste great only when ghee is added.