Thogayals form a great part of meal in South India. Typically it is used in combination with rice and a dry side dish. In our family we love eat it with dosas and idlis as well. Thogayals can be made with or without coconut. This one does not use one and has the goodness of vegetables in it.
You can use this as a dip or a spread as well. Will taste awesome!
Ingredients
Roasted Pumpkin 1 cup
Urad Dal 1/4 cup
Dry Red Chilli 2
Tamarind paste 1/2 tsp
Oil and Salt to taste
Method of Preparation
1. Cut the butternut squash into 2 vertically. Brush a little oil and bake in a preheated oven at 150C for 45 min. Scoop out the flesh and keep ready. I used half of a small squash to get 1 cup of roasted pumpkin flesh. You can alternately, just peal, chop and cook the pumpkin.
2. Heat a little oil in a pan. Add the urad dal. Roast till it turn slightly brown.
3. Add the broken red chilli as well.
4. Grind the dal, chilli, tamarind paste, salt and pumpkin into a coarse paste by adding very little water.
Enjoy as a dip for carrots/chips or a sandwich spread or as a chutney for dosa/idli.
new thogal... will be trying it...
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