Milagu Thuvaiyal | Thogayal | Peppercorn Chutney Recipe with step by step pictures
Today the kids have a day off from school. It has been raining heavily since last night and when I woke up this morning to the sounds of heavy rain, I sincerely wished they would declare a holiday today.
The first thing that I did was to switch on the TV to check the news.Sadly, nothing was mentioned about the rains and the schools.
So I started with the regular stuffs to get the kids ready for school. When it was time to go to the bus stop, Kiddo’s friends mom called up to say that a holiday has been declared today and it was on the news.
I was relieved and the kids were over joyed. Even though I had all the things done to send them to school, the fact that the kids could stay dry and warm at home made me happy.
All this led me to a cooking mode and I planned a few things for lunch.I wanted to make a dessert and so a kheer was planned.
There are still 4 of the zucchinis’ that I mentioned in yesterday’s Zucchini curry leaves chutney post .So 2 of those went into the Kootu today.I wanted to make a Chettinadu style potato curry but just as I got ready to make it, I found that there were no potatoes in the basket. So I decided to fry some pappad / chips. There was a packet of dried lotus stem and fried that for the meal.
The usual rasam was prepared and added this Milagu Thuvaiyal | Thogayal | Peppercorn Chutney Recipe for extra flavor.And then there is the mandatory curd.
This chutney is for Blogging Marathon #89,Week 2, Day 3 and I have chosen Condiments on the side as the theme for this week.
Here is how to prepare Milagu Thuvaiyal | Thogayal | Peppercorn Chutney Recipe
Toor Dal- 2 tablespoons
Gram dal-2 tablespoons
Urad dal- 2 tablespoons
Peppercorn- 1 teaspoon
Tamarind- a small bit
Salt to taste
Heat oil in a pan and add the 3 kinds of dal ,peppercorn and red chili.Roast till the dal turns brown.Add tamarind and turn off the heat. Mix well and keep aside till it cools down.Transfer the mixture into a mixie jar.
Grind to a semi coarse paste adding salt and a little water. Don’t make it too smooth / too watery.
Serve as a side with steamed rice.
- Use sesame oil for the best flavor
- Adjust the red chilies quantity to suit your taste but the chutney should predominantly taste like peppercorns and not the heat from red chilies.
- Since we are serving this with rice, it is better to grind it to a coarse paste.
- If serving with Idli / dosa make a smooth paste and also a little watery.