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.
In my household, this poondu thogayal is made during Pongal to be served with paal Pongal along with Pongal kuzhambu and makes for a very apt side dish. It also tastes good with Curd rice.
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.
About
The ingredients for the thogayal 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.
Ingredients
Garlic: Use 2 medium-sized whole bulbs.
Tamarind: You can either soak tamarind in hot water before grinding it or if you have homemade tamarind paste, you can use that as well.
Dry Red chilies: Adjust according to your spice level. You can also use Kashmiri red chilies as it is less spicy yet gives rich color.
Oil & Salt: Use crystal salt and gingelly oil for authentic taste and aroma.
Instructions
To make Poondu thogayal,
1. Roast whole red chilies and transfer to the mixie jar.
2. Roast garlic pods till they shrink and change color. Transfer to the mixie jar.
3. Add soaked tamarind, salt, and grind to paste.
4. Poondu thogayal is ready. Serve this by mixing it with rice or as a side dish with Paal Pongal or Curd Rice.
Expert Tips
Use only "Naatu poondu" or a small variety of garlic for good taste. Avoid using malai poondu or Chinese garlic.
Adding Kashmiri red chilies gives the thogayal a rich red color without adding heat. If you do not have it, just skip it. Adjust the red chilies according to your spice level.
For an authentic taste, use gingelly oil and rock salt.
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 up to 2 weeks.
Due to the pungent nature of this thogayal, make sure to store it in an airtight container.
More Thogayal Recipes
See more Side Dishes for Rice
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Recipe Card
Poondu Thogayal Recipe
Ingredients
- 25 to 30 Garlic
- 1 Tamarind small gooseberry size
- 3 to 4 Whole dry red chilies
- 2 Kashmiri red chilies optional
- 2 tsp Oil
- Salt to taste
Instructions
- Soak tamarind in ¼ cup hot water for 10 to 15 mins to soften it. You can also use 1 tbsp homemade tamarind paste instead. Meanwhile, peel the skin off the garlic.
- Heat a pan with 1 tsp oil. Add red chilies & fry till they are roasted well, crisp, and slightly change color. 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 color. 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 a side dish.
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