RecipeMuncher

Amma calls me the “Thogayal queen”. Whenever I cook a south Indian meal (Konkani, Tamil or Telugu) I try and make it a point to make a thuvayal. It serves many purposes: There’s one more vegetable dish Mix it with rice and you’ve got one entire course It removes the need for a pickle with curd rice It makes for a good bread spread/side for idli and dosa, so the next morning’s breakfast issue is solved It gives S the feeling of a somewhat “complet (...)