Murungai Keerai Thuvaial ! My eyes opened wide on reading this recipe in a Cookery Supplement attached with a magazine.
Yet, I tried as only the common ingredients are required with the Keerai plucked fresh from our tree. Vow ! The taste is good, somewhat similar to the Coriander Thuvaial, minus the flavour of Coriander Leaves. This goes well with any Tiffin item or Rice Variety.
 |
| Murungai Keerai Thuvaial |
Ingredients :
Red Chilly 4
Channa Dhal 1 tbsp.
Urad Dhal 1 tbsp.
Chopped Murungai Keerai 2 cup.
Tamarind 1 small piece
Oil 3 tsp, Salt
For Seasoning :
Oil 2 tsp.
Salt, Hing, Mustard
Method :
1. Heat 2 tsp. of oil, sauté the Red Chilly, then the Channa Dhal till it starts turning red. Then add the Urad Dhal and sauté till an aroma comes out. Add the coconut, stir and switch off after 1 minute. Cool. Soak the Tamarind in water.
2. Grind all the ingredients with salt and little water to the desired texture.
3. Season with Mustard and Hing. The tasty and healthy Chutney is ready.
Sigappu Thuvaial is very common in the Saiva Vellala Community of Tirunelveli district.It is very tasty with any Dosai, especially Kurunai Dosai.
Sivappu meaning red is called colloquially Sigappu. Sigappu Thuvaial means red chilly Chutney.
 |
| Sigappu Thuvaial |
Ingredients :
Red Chilly 4 - 6
Grated Coconut 1 cup
Small onions 8 - 10
Garlic pods 4- 6
Salt.
Method :
1. Grind together all the ingredients in the mixer, not very coarse not very fine.
2. Those who like can add and grind together either Curry leaves or Coriander
leaves or both.
The nutritious properties of Nellikkai has been mentioned time and again in my posts.
This can be made fast if Coconut and Nellikkai are available.Nowadays, there is nothing like a particular season for Nellikkai as it is available almost through out the year.
On seeing fresh Nellikkkais, I buy and store them in the fridge.Apart from making Pickles, Chutneys, Pachadis out of it,I slice them and eat them at intervals in 30 mins. in the morning daily or on on alternate days while cooking because of its enormous medicinal properties.Not only they are fresh but genuine unlike the dried Nellikais to be bought and ground in the machine or the Nellikkai Podi sold across the counters.
Even if it is one seed after slicing, I pour little water over the seed in a cup as there is always some fibre sticking to it and drink that water after 10 mins.
 |
| Nellikkai Thuvaial |
Ingredients :
Nellikkai 2 to 3 (depending on the size)
Grated coconut 1 cup.
Green Chillies 3 to 4
Salt
Method :
1. Slice the fibre of the Nellikkai.
2.Grind with the coconut and chillies with minimum water.The healthy Thuvaial
is ready to be mixed with plain rice and Ghee and taken with Papad or any
fry.This Thuvaial is a perfect side dish for any Variety Rice.
Note :
1. Garnishing with Mustard and Hing is optional.
2. Coriander leaves can be added.
3. The quantity of the ingredients can be altered to our taste.
3. A small piece of Tamarind can be added.
Thengai Thuvaial is a very traditional Thuvaial that goes very well mixed with plain rice , Ghee and taken with Appalam , Chips, any Fry etc.
Thengai Thuvaial is also a perfect side dish for any Variety Rice or tiffin item.
 |
| Thengai Thuvaial |
Ingredients:
Grated coconut 4 tbsp.
Red Chillies 2 to 3
Urad Dhal 1 tbsp.
Tamarind 1 small piece.
Oil, Salt, Hing
Method :
1. Heat oil in a Kadai, saute the red chillies with the Hing till the Dhal starts
turning red with an aroma.
2. Add the coconut and saute on a low flame for 2 mins.Tamarind can also be
added in the end. If the Tamarind is hard, soak in warm water for 10 mins.
and use.
3. Grind all the ingredients coarsely in a mixer with minimum water.The
traditional and evergreen Thuvaial, prepared frequently in those
days of fasting like Sashti, Kiruthigai, Sangada Chathurthi etc. is ready.
This Pasiparuppu Thuvaial is a perfect side dish to be taken with Rasam Rice,Sambar Rice or plain rice and Ghee.
During the days of fasting,in those days, people did not take anything cooked in the afternoon.They used to prepare everything fresh like Raw rice, Paruppu, Rasam etc.To make it simple and fast, they make rice,some Thuavail and Appalam.They mix plain rice, Ghee and the Thuavail.This rice taken with Appalam is said to be tastier than Amirtham, the Divine Food.
 |
| Pasiparuppu Thuvaial |
To serve 2
Ingredients :
Pasiparuppu 1/2 cup
Red chillies 2
Tamarind 1 small piece.
Grated coconut 1 tbsp.
Garlic ( optional ) 2 pods
Salt, Hing
Method :
1. Heat a Tawa and dry roast the red chillies, Hing and Pasiparuppu till it starts
turning brown giving out an aroma.Add the coconut in the end. Give a quick
stir and switch off.Let them cool. Soak the tamarind in warm water.
2. Grind all the ingredients with salt in a mixer. Use only minimum water. The
Thuvaial must be thick and not loose.The tasty Thivaial is ready.
This Katharikkai Thuvaial is a very tasty chutney, full of fibre.It is a unique and special chutney of the Tirunelveli region.
 |
| Katharikkai Thuvaial |
Ingredients :
Brinjal 4
Urad Dhal 2 tbsp.
Oil 2 tbsp.
Red chillies 3 or 4
Grated coconut ( optional ) 1 tbsp.
Tamarind 1 small piece
Salt, Hing, Curry leaves.
Method :
1. Heat little oil in a Kadai and roast the Urad Dhal till they give an aroma.Set aside.
Then roast the red chillies.Soak the tamarind in warm water.
2. Heat 2 tbsp. of oil in the Kadai and saute the Brinjals on a medium flame initially and
later the flame can be reduced.Add little salt.Saute till the outer skin of the Brinjals
shrink and become loose.Switch off and let them cool.Then peel off the outer skin.
3. In the small mixer jar, first powder the Urad Dhal and red chillies coarsely. Then add
the coconut, Brinjal, Tamarind, salt and little water. Grind together,not very finely.
4. Transfer to the serving bowl and season with Mustard, Hing and Curry leaves.
Ellu Thuvaial is the chutney that we prepare as a combination with Uzhundham Paruppu Sadham to be mixed with it and eaten.Ellu means sesame seeds from which the Gingelly oil or Nallennai is extracted.We can use Black or white Ellu.Our choice is always the Black Ellu as we feel it to be tasty with a unique aroma. The Ellu should be free from impurities.
For one cup of rice ( before cooking ), the following quantity will be perfect.
 |
Ellu Thuvaial |
Ingredients :
Ellu 1/2 cup.
Red chillies 2 or 3
Grated coconut 1 tbsp.
Tamarind 1 small piece.
Salt, Oil.
Method :
1. Heat little oil , saute the red chillies and transfer to a plate.Soak tamarind in water.
2. Heat the same Kadai and roast the Ellu till they stat spluttering.
3. Switch off and transfer to the plate with the chillies.Let them cool.
4. Grind all the ingredients together in a mixer by adding only little water for binding
the ingredients.Thuvaial means the thick form of chutney and it should be " Getti ".
