Vethalai thogayal recipe
Betel leaves | paan leaves chutney recipe
Ingredients
- 10 vethalai | paan leaves | betel leaves
- 2 tbsp curry leaves
- 1 tbsp urad dal
- 1 tbsp chana dal
- 4-5 red chili
- A small piece of tamarind
- 2 tbsp coconut
- Salt as needed
- Little water to grind
- 12 small onion
- 8 garlic cloves
- 1 tbsp sesame oil
Instructions
- Wash and finely chop the vethalai | paan leaves. Take out the top step part.
- In a pan add sesame oil, and add small onion and garlic.
- Saute till the onions turn slightly golden brown.
- Take out and keep aside.
- In the same pan add urad dal, chana dal, red chili and a small piece of tamarind.
- Saute in a medium flame till the dal turns golden brown.
- Add curry leaves and finely chopped vethalai | paan leaves.
- Saute for a minute and switch off.
- Add 2 tbsp coconut and salt.
- Allow everything to cool.
- Grind into a slighty coarse paste.
- Add little water while grinding.
- Vethalai thogayal ready.
Notes
Notes:
1. You can add a small piece of ginger while grinding the thogayal. 2. You can omit and onion and garlic and increase the dal. 3. Vethalai thogayal pairs well with curd rice, dosai and plain rice too.
1. You can add a small piece of ginger while grinding the thogayal. 2. You can omit and onion and garlic and increase the dal. 3. Vethalai thogayal pairs well with curd rice, dosai and plain rice too.