C for Curry Leaves Thogaiyal

Its like getting back to kindergarten learning, A for Apple, B for Bat and so on. But we are doing it in cooking, A for Apple Jam , B for Bread Bajji today its C for Curry Leaves Thogaiyal. We often make this at home, as a side for curd rice. It is a very flavorful Thogaiyal, which can go well with Kanji also. Mom at times makes it along with Paal Kanji. My grand mom, got me into liking this thogaiyal, by saying that ,my hair will grow long and be black if I eat curry leaves. Guess she was right. 

Some people who are reading this may have a doubt on what is the difference between thogaiyal and chutney. Well, for Thogaiyal, all the ingredients or some ingredients are dry roasted before blending and very very less water is used while blending it. In case of chutney, the ingredients are often put in raw and it can be watery also.This is the basic difference.

Now on to the recipe

Ingredients

Curry Leaves - 1 cup 

Red chilies - 5

Urad dal - 1 tbsp

Tamarind - 1 teeny bit

Salt - to taste

Method

Dry roast the urad dal and red chili in a pan and keep aside

Take all the ingredients in a blender

Blend using very little water and adjust salt

Serve with curd rice or anytime of kanji. 

Logo courtesy : Preeti

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32

B for Bread Bajji

For Today it is Bread Bajji under the Street Food category. How it is Street Food ? so here goes the explanation. Tea kadai and bajji stalls are famous in Tamil Nadu. With the soaring prices of vegetables, bread is an easy option to make bajji for the vendors. Any tea stall or Bajji shop on the beach, you go.. there is always an option of bread bajji. It would be soaked in oil, that is a seperate issue on its own. But the combination of bread and besan gives an a very nice taste. I personally love to eat bread bajji. 

The version I am going to explain today, is slightly different. This is something that I had learnt from my Periamma. She makes it in the tawa with very less oil which in turn makes the bajji a healthy one. We had made this during my visit for my nieces. 

Ingredients

Bread - 10 pieces cut diagonally

Besan - 1 cup

Omam - 1 tsp

Jeera - 1 tsp

salt - to taste

Red Chili powder - 1 tsp

Oil - a little

Method

In a bowl add besan powder, omam, jeera, salt, red chili powder 

Mix well so as there is no lumps formed

Add very little water and make it a paste

Heat the tawa and add 1 tsp oil

Dip the diagonally cut bread into the besan paste and place it on the tawa

Ensure that it cooks well on both the sides and flip frequently.

Once done serve hot with tomato ketchup or pudhina chutney

This can be given as a breakfast or an evening snack

Logo courtesy : Preeti

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 32