Authentic Tamil Nadu Kancheepuram Poondu Thogayal with Warm Steamed Ponni Rice
A fiery and aromatic garlic chutney ground with roasted lentils, tamarind, and dried red chillies. This robust South Indian side dish delivers an intense punch of flavor and pairs wonderfully with hot rice and a spoonful of ghee.
25min
Total Time
4
Servings
Tamil Nadu
Cuisine
Recipe
1
Heat one tablespoon of sesame oil in a heavy-bottomed pan over medium heat.
2
Add chana dal and urad dal, roasting them until golden brown and aromatic.
3
Toss in the dry red chillies and saute for a few seconds, then remove the dals and chillies from the pan.
4
In the same pan, add another tablespoon of oil and saute the peeled garlic cloves until they turn soft and lightly golden.
5
Allow all the roasted ingredients to cool completely.
6
In a mixer grinder, combine the roasted dals, chillies, garlic, tamarind, and salt with a splash of water, grinding to a coarse paste.
7
Heat the remaining oil in a small pan, crackle the mustard seeds, add asafoetida and curry leaves, and temper the thogayal before serving hot with steamed Ponni rice.
Ingredients
2 cups peeled garlic cloves
4 tbsp chana dal
2 tbsp urad dal
10-12 dry red chillies
A small lemon-sized ball of tamarind
3 tbsp sesame oil
1 tsp mustard seeds
A pinch of asafoetida (hing)
A few fresh curry leaves
Salt to taste
*This AI-generated recipe may contain inaccuracies.