Thogayal was standard fare while I was growing up, but there were only two kinds of thogayal that we made - coconut and mango. Needless to say, those are my top two favourite thogayals. However, once I started wielding the ladle, true to the name of this blog, I started experimenting with different ingredients and now make thogayals with almost any veggie. The basic recipe is almost always the same.
What you need:
Cabbage - chopped into large chunks - 1.5 cups
Red chilli - 3 or 4 (adjust to taste)
Urad dal - 3 tsp
Tamarind - a small gooseberry sized piece soaked for 5 minutes in just enough water to cover it
Asafoetida - a little (optional)
Curry leaves - a few sprigs
Oil - 1 tsp
Take the red chillies, curry leaves and dal in a microwaveable bowl. Pour oil over it and heat on high for 2 minutes or until the dal turns reddish. Stir in the cabbage and heat for another 4 minutes. Let it cool completely. Add the other ingredients and blend adding as little water as you possibly can to a coarse paste.This goes best with rice, but can also be enjoyed with dosa/idli.