Unlike most of those plans/promises I have not been able to keep up, this time I could make it. As written in the previous post – here is the chinna vengaya thuvayal, ideal for lentil dosais. Also good for basic Idli and Dosai, but I believe the garlic content in this vengaya thuvayal helps to tackle the gastric problems which might arise for some, due to the protein rich whole lentils in the pancakes. In a whole, this thuvayal aids in digestion.
With simple ingredients and simpler preparation, this has the ability to change the earthy pancakes into a special treat or a quick and easy breakfast or dinner food.
Chinna Vengaya Thuvayal – Shallot Dip/Chutney
- chinna vengayam/shallots- 12 no.s
- poondu/garlic – 12 cloves
- milagai vatral/dried red chillies – 6 no.s (less or more)
- puli/tamarind – gooseberry size
- uppu/salt – to taste
- nallennai/gingelly oil – 6 tsp
- kadugu/mustard seeds – 1 tsp
- ulundham paruppu/dehusked black gram – 1 tsp
- kariveppilai/curry leaves – a few
Method of Preparation
- Clean, wash and cut onions and garlic
- Wash tamarind well
- Grind to a smooth paste with red chillies, tamarind and salt
- Heat 4 tsp oil, add mustard seeds and black gram; when the black gram is golden brown add curry leaves; fry for about 15 seconds in low flame and pour the blended paste
- Stir the blended paste well in the seasoned oil
- Fry/cook for about 10 minutes in slow flame
- The texture and taste of the end thuvayal/dip depends on the family. If one prefers a slight raw taste of onions, frying for 5 minutes is sufficient
- Frying the thuvayal for 10 minutes would give it a darker shade colorwise and the raw smell of onions and garlic would be gone
- Do not forget to stir at frequent intervals from the bottom of the pan as the thuvayal might stick to the bottom and be burnt very quickly
- When the thuvayal is done, remove from the pan and transfer into a serving bowl
- Heat 2 tsp oil in a pan; Pour on top of thuvayal that has a glow on top due to hot gingelly oil
- Thuvayal is ready! While served with dosais, pour one or two teaspoons of gingelly oil for one of the best flavours you would have tasted till date!
- The quantity of red chillies can be altered according to taste preferences.
- Onions and garlic also contribute to the spice of the thuvayal – so try with lesser chillies and upgrade it the next time if needed.
- More gingelly oil, tastier the thuvayal. The taste of gingelly oil helps in tackling the spice level and pungent smell of garlic and onion – hence do not be conscious of oil here.
- Instead of seasoning first, one can also start with just heating the oil and pouring the blended paste and cooking together.This doesn’t make any difference to the taste.
- Season the thuvayal in the end. Pouring the seasoned oil or just hot oil – on top of the done thuvayal is very important to make the thuvayal a delight with any kind of lentil dosais.