Onion & Tomato Thuvaial

Ingredients:

• 2 - 3 Onions
• 2 Tomatoes or 2 - 3 spoons Tomato paste
• 10 - 12 Red chilies
• 1 spoon mustard seeds
• 1 spoon Udad dal
• Oil to fry
• Salt

Method:

• Cut onions. Cut tomatoes.
• Make seasoning with mustard seeds, Udad dal and red chilies.
• Add onions and fry them well
• Remove from the fire and grind with tomatoes.
• Add salt and mix well
• Serve with rice, chapatti or Dosa.

Notes:

• If you want you can fry tomatoes too.
• You can use Tomatoes and Tamarind both in one thuvial.

Onion Thuvaial

Ingredients:

• 1 - 2 Onions
• 4 - 5 Red chilies
• A small piece of Tamarind
• 1/2 spoon Mustard seeds
• 1/2 spoon Udad dal
• Salt
• Oil to fry onions.

Method:

• Chop onions and fry them with red chilies in a pan.
• Fry them well till they become golden brown.
• Soak tamarind and grind all of them in a mixer grinder.
• Remove and add salt.
• Make seasoning with mustard seeds and udad dal.
• You can use this onion Thuvaiyal with rice or side dish for chapatti.

Mint (Pudina) Thuvaial

Ingredients:

• 2 Cup Fresh Mint leaves
• 1/2 spoon Mustard Seeds
• 2 spoon Udad Dhal
• 2 spoon Channa dal
• 2 spoons Coriander Seeds
• 10-15 Red Chilies
• 1 Pinch asafetida
• 1 spoon Oil
• 1/2 the small lemon size Tamarind
• Salt to taste
• Black Pepper

Method:

• Wash, clean and drain water from mint leaves.
• Soak Tamarind in water.
• First fry pudina leaves with 1/2 sp oil and make it crushable.
• Then fry all the other ingredients except Tamarind.
• Put everything in Mixer Grinder and grind with water.
• Make Thuvaiyal some what thick.
• You can mix with hot or cold cooked rice and eat by adding Ghee.

Ginger Thuvaial

Ingredients:

• 1 cup cleaned and chopped ginger
• 10 - 12 Red chilies
• A small lemon size tamarind
• 1/2 spoon fried and powdered fenugreek
• 1 spoon powdered Jaggery
• Salt
• Oil to fry ginger

Method:

• Mustard seeds and udad dal for seasoning.
• Fry ginger pieces well with red chilly.
• Soak tamarind in water.
• Grind ginger, red chilly, Jaggery, powdered fenugreek, tamarind and salt.
• Remove the Thuvaiyal and make seasoning with mustard seeds and udad dal.
• Mix well and serve with hot rice and ghee.

Notes:

• This ginger thuvaiyal will correct your stomach from indigestion.
• You can use green chilies instead of red chilies.
• You can grind ginger with out frying it.

Coriander Thuvial

Ingredients:

• 1 Cup Coriander leaves chopped
• 1/2 spoon Mustard Seeds
• 2 spoon Udad Dhal
• 2 spoon Channa dal
• 10-15 Red Chilies
• 1 Pinch asafetida
• 1 spoon Oil
• 1/2 the small lemon size Tamarind
• Salt to taste
• Black Pepper

Method:

• Soak Tamarind in water.
• Fry all the other ingredients except coriander leaves.
• Put fresh chopped coriander leaves, and all other fried ingredients in a mixer grinder and grind with water.
• Grind them by using less / no water water so that you can keep the Thuvaiyal for many days with out refrigeration.
• Normal persons, can mix with hot or cold cooked rice and eat by adding Ghee.

Notes:

• You can use tamarind paste instead of soaking tamarind.
• That will help you to keep the thuvial for long time with out refregeration.

Santhra - Loose Jacket Skin Thuvaial

Ingredients:

• Loose jacket fruits skin 1 cup
• Red chilly 4 - 5
• Tamarind paste 1 sp
• Salt
• Oil for seasoning
• Mustard seeds 1/2 sp
• Udad dal 1/2

Method:

• Without wasting loose jacket fruits skin we can make Thuvaiyal.
• That is a good medicine for indigestion.
• Take one cup of Loose jacket fruits skin and fry with red chilies and grind with tamarind paste.
• Add salt and make seasoning with mustard seeds and udad dal.
• Serve with hot cooked rice and ghee.

Notes:

• This Thuvaiyal will have a bitter taste even then this will help us for digestion.

Thuvaials with various Veg

Ingredients:

• Cabbage, Bottle Gourd, Beet Root, Brinjal & Carrot Thuvaiyals.

Method:

• Take any one of the above vegetable. Clean and make them into pieces.
• Soak tamarind in water.
• Make seasoning with red chilies and fry the vegetable with that.
• Grind with tamarind and salt.
• (Dry fry some sesame seeds and grind with the thuvaiyal.)
• Remove from the mixer grinder and serve with hot cooked rice.

Notes:

• If you want you can add 2 - 3 garlic while frying the ingredients.

Brinjal Thuvial

Ingredients:

• Big size Brinjal 1
• Red chilly 4 -5
• Mustard seeds 1/2 sp
• Udad dal 1/2 sp
• Asafetida powder a pinch
• Tamarind paste 1 sp
• Salt
• Oil for seasoning

Method:

• Wash Brinjal and wipe the water.
• Apply oil on it and keep it on the flame.
• Bake it well and put it in a cup of water.
• Let it cool.
• After some time take out of water and remove the skin. Mash it and keep aside.
• In a pan make seasoning and keep aside.
• In a mixer grinder put mashed brinjal, tamarind paste, salt and red chilly from the seasoning.
• Grind well without water.
• Remove from the grinder and add seasoning.
• Serve with hot rice and ghee or serve with dosa/idly.

Horse gram Thuvial

Ingredients:

• horse gram -1 cup
• garlic -2 flakes
• Coriander seeds -1 tsp
• Cumin seeds - 1tsp
• Curry leaves little
• Red chilies -2 – 4
• ½ sp oil

Method:

• Boil horse gram in a cooker (3-4 whistles) and keep it aside.
• Heat little oil in a pan and fry coriander seeds, cumin seeds, curry leaves, red Chilies and garlic and let it cool for sometime.
• Then grind everything coarsely.
• It goes very well with rice.

Notes:

• Normal persons can add little ghee with it while eating.

Devesa Thuvial 2 - Perandai thuvial

Ingredients:

• Coconut 1cup grate it
• Tender Perandai pieces 1 cup
• Fresh Curry leaves 1 cup
• Green chilly 4
• Red chilly 4
• Black pepper 1 sp optional
• Salt
• Tamarind paste 1 sp
• Oil to fry
• Mustard seeds 1 sp
• Udad dal 1 sp

Method:

• Wash and cut perandai into pieces. if it is hard one, then remove its skin and keep.
• In a small pan make seasoning with mustard seeds udad dal, green chilly and curry leaves.
• Fry well. (If you want you can fry green chilly and black pepper too)
• Add parandi pieces and fry well.
• In a mixer grinder, put grated coconut, fried perandai and tamarind paste.
• Grind well. add salt, green chilly and curry leaves again graind.
• Remove from the mixer grinder and mix fried mustard seeds and udad dal.
• That is all. Your perandai thuvial is ready.
• Serve with hot rice and ghee.
• Very good side dish for rasam.

Notes:

• we call this thuvial as devesa thuvial.
• Whenever we dont get perandai we use to prepare devesa thuvial like the first method.
• If you want to add black pepper you can grind it with curry leaves.

Devesa thuvial

Ingredients:

• Coconut 1/2 cup grate it.
• Fresh Curry leaves 1 cup
• Ginger grated 4 tsp
• Green chilly 4
• Red Chilly 2
• Black pepper 1 sp
• Salt
• Tamarind paste 1 sp
• Oil to fry
• Mustard seeds 1 sp
• Udad dal 1 sp
• dry fried sesame seeds ( optional)

Method:

• In a small pan make seasoning with mustard seeds udad dal, green chilly, red chilly, black pepper and curry leaves.
• Fry well.
• In a mixer grinder, put grated coconut, ginger and tamarind paste.
• Grind well. add salt, green chilly, red chilly, black pepper and curry leaves again grind.
• Remove from the mixer grinder and mix fried mustard seeds and udad dal.
• That is all. Your coconut and thuvial is ready.
• Serve with hot rice and ghee.
• Very good side dish for rasam.

Notes:

• If you want to add dry fried black sesame seeds and you can grind it with curry leaves. It is a spicy thuvial. It tastes great and also good for health.

Curry Leaves Thuvaial

Ingredients:

• Cup Fresh Kari Pattha
• 1/2 spoon Mustard Seeds
• 2 spoon Udad Dhal
• 2 spoon Channa dal
• 2 spoons Coriander Seeds
• 10-15 Red Chilies
• 1 Pinch asafetida
• 1 spoon Oil
• 1/2 the small lemon size Tamarind
• Salt to taste
• Black Pepper (optional)

Method:

• Fry Kari Pattha without oil. Fry it till it becomes crispy (after frying, the Pattha should be crushable) and keep it aside.
• Soak Tamarind in water.
• Fry all the other ingredients except Tamarind.
• Put everything in Mixer Grinder and grind with less water.
• Make Thuvaiyal some what thick.
• You can mix with hot or cold cooked rice and eat by adding Ghee.

Parappu thuvial

Ingredients:

• Thur dal 1 cup
• Salt
• Oil

Method:

• Just put 1/2 sp oil in a pan and fry thur dal well.
• In a mixer grinder grind it with salt and water.
• Remove from the grinder and serve with hot rice.
• We usually prepare this thuvial as a good side dish for Poondu rasam.
• You can have this with vethal kuzhumbu or vendhya kuzhumbu also.
• That is with garlic rasam.
• Children will like this thuvial very much because of its soft taste.

Coconut thuvial

Ingredients:

• Coconut 1 grate it.
• Red chilly 5 - 6
• Salt
• Tamarind paste 1 sp
• Oil to fry
• Mustard seeds 1 sp
• Udad dal 1 sp

Method:

• In a small pan make seasoning with mustard seeds udad dal and red chilly.
• In a mixer grinder, put grated coconut, red chilly and tamarind paste.
• Grind well. add salt and again graind.
• Remove from the mixer grinder and mix fried mustard seeds and udad dal.
• That is all. Your ummy coconut thuvialis ready.
• Serve with hot rice and ghee.
• Very good side dish for rasam.

Snake Gourd Thuvaial

Ingredients:

• 250 gms Snake Gourd
• A small lemon size Tamarind
• 10 - 12 Red chilies
• 1 spoon mustard seeds
• 1 spoon Udad dal
• 2 tea spoon sesame seeds
• Oil to fry 1 sp only
• Salt

Method:

• Take fresh and soft snake gourd. Clean and make them into pieces.
• Soak tamarind in water.
• Make seasoning with red chilies and fry the vegetable with that.
• Grind with tamarind and salt.
• Dry fry some seasam seeds and grind with the thuvaiyal.
• Remove from the mixer grinder and serve with hot cooked rice.

Perkangai Thuvaial

Ingredients:

• 250 gms Perkangai
• A small lemon size Tamarind
• 10 - 12 Red chilies
• 1 spoon mustard seeds
• 1 spoon Udad dal
• 2 tea sp Sesame seeds
• Oil to fry 2 sp
• Salt

Method:

• Take perkangai , Clean and make them into pieces.
• Soak tamarind in water.
• Make seasoning with red chilies and fry the vegetable with that.
• Grind with tamarind and salt.
• Dry fry some seasam seeds and grind with the thuvaiyal.
• Remove from the mixer grinder and serve with hot cooked rice.

Notes:

• You can prepare this thuvaiyal with the skin of perkangai, and use perkangai for kuttu.
• Or Use the veg. with skin to make thuvaial.