This recipe is something I came across after reading Mangayar Malar magazine. This is 
something new to me and I have not tried this thogayal before. I make paruppu usli, curry and adai using vaazhapoo but never tried thogayal. So I wanted to try this thogayal this time and it came out pretty well. Here is the recipe.
Ingredients:-
Remove kallan from vaazhapoo. Then, pre heat oil in a pan, splutter mustard seeds, add urad dhall and red chillies and fry it till it becomes golden brown. Do not over fry or burn urad dhall. Keep it aside. In the same pan, fry coconut to golden brown and keep it aside. Now fry the vaazhapoo florets for few mts and let everything cool for few minutes. Now add required amount of salt to the above ingredients along with tamarind and grind it into a fine paste. This goes really well with hot white rice with a teaspoon of sesame oil and also with chapathi, idly and dosa.
something new to me and I have not tried this thogayal before. I make paruppu usli, curry and adai using vaazhapoo but never tried thogayal. So I wanted to try this thogayal this time and it came out pretty well. Here is the recipe.Ingredients:-
- Vaazhapoo florets - a handfull
- Mustard seeds - 1 tsp
- Urad dhall - 2 tbsp
- Red chillies - 4 ( acc to taste)
- Salt to taste
- Coconut - 1 tsp (acc to taste)
- Tamarind - a tiny ball sized or 1 tbsp paste
- Oil - 1 tsp
Remove kallan from vaazhapoo. Then, pre heat oil in a pan, splutter mustard seeds, add urad dhall and red chillies and fry it till it becomes golden brown. Do not over fry or burn urad dhall. Keep it aside. In the same pan, fry coconut to golden brown and keep it aside. Now fry the vaazhapoo florets for few mts and let everything cool for few minutes. Now add required amount of salt to the above ingredients along with tamarind and grind it into a fine paste. This goes really well with hot white rice with a teaspoon of sesame oil and also with chapathi, idly and dosa. 
