Poondu Thogayal recipe. Garlic thuvayal needs just 3 ingredients and can be done in a jiffy that tastes really good mixed with rice or as a side dish.
This poondu thogayal tastes good with rice. We do not prefer to eat it as a side dish with idli or dosa as a chutney. You may give it a try, if you do not mind.
Typically this thogayal is mixed with hot rice and a dash of ghee. All you need are some chips or appalam to go with it.
The ingredients are roasted well in oil before grinding it, so there is no need for any tempering of this thogayal. It will also change the aroma of the thogayal basically. So tempering is avoided in this poondu thogayal.
If you do not have any veggies in the fridge, then this poondu thogayal sadam is the best and quickest way to pack for lunch box as it requires no veggies and is very quick as well.
What is the shelf life?
I always make a very small batch. I keep this thogayal on the kitchen counter for 2 to 3 days and make sure to finish it off in that time.
If I make a bigger batch, then I store it in the fridge and it lasts upto 2 weeks.
Due to the pungent nature of this thogayal, make sure to store it in an airtight container.
Poondu Thogayal Stepwise Tutorial:
Roast whole red chillies and transfer to mixie jar.
Roast garlic pods till they shrink and change colour. Transfer to mixie jar.
Add soaked tamarind, salt and grind to paste.
Poondu thogayal is ready. Serve this by mixing it with rice or as a side dish with Paal Pongal or Curd Rice.
- Use only "Naatu poondu" or small variety garlic for good taste. Avoid using malai poondu or Chinese garlic.
- Adding kashmiri red chillies gives the thogayal a rich red colour without adding heat. If you do not have it, just skip it.
- For authentic taste, use gingelly oil.
- Adjust the red chillies according to your spice level.
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Poondu Thogayal Recipe Card:
- Garlic - 2 bulbs 25 to 30 nos approx.,
- Tamarind - 1 small gooseberry size
- Whole dry red chillies - 3 to 4 nos
- Kashmiri red chillies - 2 nos optional
- Salt - to taste
- Oil - 2 tsp
- Soak tamarind in ¼ cup hot water for 10 to 15 mins to soften it. Meanwhile peel the skin off the garlic.
- Heat a pan with 1 tsp oil. Add red chillies & fry till they are roasted well, crisp and slightly change colour. Transfer to a mixie jar.
- Add the remaining oil to the pan. Add garlic pods and fry till they are roasted well, shrink in size and change colour. Transfer to the mixie jar.
- Add the soaking tamarind, salt and required water used for soaking tamarind and grind to a smooth paste.
- Poondu thogayal is ready. Serve by mixing this thogayal with hot rice, a dash of ghee and a crispy appalam or chips as side dish.