Sigappu Milagai Thogayal Recipe | Sigappu Milagai Thuvaiyal Recipe | Fresh Red Chilli Chutney for Rice | Gluten Free and Vegan Recipe

Hi Supermoms,

Yesterday I shared with you all that large size fresh red chillies are in season and also shared the simplest recipe to pickle them. Another favourite way to use them is to make 'thogayal or thuvaiyal'. Thogayal in Tamil Cuisine, is a thick chutney  that is served as the first course along with rice and ghee. 

I love grinding thogayal as many vegetables can be added to the diet and can also be cooked quite fast. I had made this thogayal some time ago and many of you on instagram and facebook had requested for the recipe. Sorry for the delay in updation of the same. You can try this thogayal recipe with big green chillies ( mirchi bajji chillies) also.

Serve it with rice or serve it as a side dish for tiffin, they taste so fresh and delicious.

Sigappu Milagai Thogayal Recipe:

Preparation time : 5 minutes

Cooking time : 20 minutes

Serves : 4

1 cup = 250 ml cup 

Storage : keeps good for upto 3 days when refrigerated and stored in a clean, dry and odour free container .

Ingredients : 

4 large fresh red chillies

1/4 cup coconut

2 gooseberries ( roughly chopped) OR marble size tamarind 

1/2 teaspoon sesame oil ( to grease the chillies)

1/2 teaspoon jaggery powder ( optional)

To fry and grind :

2 teaspoons sesame oil ( or oil of your choice)

1 tablespoon urad dal/husked and split black gram

1 teaspoon channa dal/bengal gram 

1 teaspoon mustard seeds

5-6 curry leaves ( optional)

Method:

1. Wash the fresh red chillies and pat them dry.

2. Grease the chillies with oil.

3. Place them on a rack/stand and fire roast them till the outer skin turns black on all sides.

Chef tip: You will have to keep turning the chillies so that all sides gets uniformly fire roasted. You can use the chapathi rack if you have one or can individually fire roast them. 

4. Allow the chillies to cool for a few minutes and peel off the skin and the crown.

5. Transfer the rest of the chillies into the jar of a mixer.

6. Heat a pan with oil and add the urad and the channa dal and fry till they turn fragrant.

7. Add the mustard seeds and switch off when they start spluttering.

8. Transfer this mixture into the jar.

9. Add chopped gooseberries ( or tamarind), coconut pieces , jaggery, salt and grind the mixture coarsely adding very little water ( approximately 1-2 tablespoons). 

10. Transfer the mixture to a serving bowl and pour 1 teaspoon of sesame oil and mix well. 

Your fresh and delicious thogayal is now ready to be served for lunch or dinner.

Happy Cooking !

With love,

Masterchefmom