To start preparing Murungai Keerai Thogayal’s recipe, bring together all the ingredients for easy cooking.
First prepare the wand leaves. Carefully grab the wand leaves from their stems, discarding any difficult stems. Rinse the leaves in running water thoroughly to remove dirt or grit. Shake out the excess water and keep the leaves aside.
Then roast the lentils and chillies. Heat a heavy bottom pan on an average flame. Add the Chana Dal, URAD from the EIs dry red peppers. Mix constantly so that they will roast evenly. When lentils become golden and release a toasted aroma, it is time to move on to the next step.
Add Tamarindo, Bacchetta leaves and Asafoetida. Mix gently for a few seconds.
Go up to when the leaves are reduced to volume and soften. This usually takes a couple of minutes.
Turn off the heat and let the mixture cools at room temperature.
The next step is to grind in a smooth pasta. Transfer the mixture of Murungai Keerai Thogayal cooled on a blender.
Add the fresh coconut, the required salt and a small amount of water to help with mixing.
Macina until you get a smooth but slightly coarse consistency. If the pasta is too thick, add a little more water in small increases. Once done, transfer to a serving bowl and set aside.
To prepare the temperament, in a small tadka pan (tempera), heat 2 teaspoons of oil on an average flame.
Add the mustard seeds, cumin seeds and urad dal. Let the seeds embrace each other and the Dalla Diventi golden and crunchy brown.
Subsequently, he launches the anacardi. Bride them briefly until they become light gold.
Finally, add the curry leaves and let go for a few seconds. Turn off the heat and pour this fragrant perfume over the freshly ground Togayal.
Gently mix the temperament in the recipe of Murungai Keerai Thogayal (chutney of chopped leaves). Serve the thogayal hot or ambient temperature pipes with steam rice and a spoonful of butter clarified at home.
Enjoy this tasty recipe as part of your daily meal or even for a special lunch.
