Recipe for Merakai Thogayal recipe. An easy and fantastic thogayal to go with rice. Recipe with step by step pictures and video.
Here are the other chow chow / chayote recipes from the site – Merakai Recipes
We call the chow chow / chayote fondly as merakai in Kongunadu and its a really popular everyday vegetable. This is a very delicious thogayal made with lots of garlic and it tastes heavenly when served with hot rice and a little ghee. Here is how to make Merakai Thogayal Recipe
Here are some of the things you can buy online for making this recipe Panasonic Mixie – Heavy Duty Indian Mixie Saute Pan Gundu Chillies
Here is the video of Merakai Thogayal Recipe
Here is how to make Merakai Thogayal Recipe Peel and remove the core from the merakai. Dice them into cubes. Set aside.
Heat Indian style sesame oil in a pan and add in the chana dal and the dried red chillies. Gundu variety of chillies is preferred for this recipe. If you cannot find the chillies, use the Guntur variety. Roast on a low flame for a minute. Remove the chillies once they have fluffed up. Set aside. We will add the chillies back later on.
Continue to roast the chana dal until golden. Remove the chana dal and set aside on a plate.
In the remaining oil, add in the garlic and the shallots. Add in the merakai and the salt.
Sauté for a good five minutes until the shallots are nice and golden.
Add in the fresh shredded coconut and curry leaves. Sauté for a minute.
Add a gooseberry sized tamarind to the pan. Soak the tamarind in little water for about 15-20 minutes so its nice and soft. Add in half a teaspoon of jaggery.
Finally add back the chillies and the chana dal. Mix well to combine.
Remove from heat and set aside the mixture to cool. Grind the mixture to a paste. Do not add any water while grinding.
Tempering the merakai thogayal Heat oil in a small pan and add in the chopped garlic. Roast on a low flame until the garlic is roasted and light brown in colour. Add in the curry leaves and dried red chillies. Roast for a few seconds. Add in the asafoetida.
Add the tempering to the thogayal.
Serve with rice.
Main Ingredients for Merakai Thogayal
1 Merakai – Chayote, peel and prepped 1.5 tablespoon Indian Sesame Oil 3 tablespoon chana dal 5 dried gundu chillies 1 pod garlic 1/3 cup shallots, Indian sambar onions 3/4 teaspoon salt 1/2 cup fresh shredded coconut 1 sprig curry leaves 1 gooseberry sized tamarind 1/2 teaspoon jaggery
For Tempering the Merakai thogayal
1 teaspoon Indian sesame oil 3 - 4 garlic cloves, chopped 1 sprig curry leaves 2 dried gundu chillies 1/4 teaspoon asafoetida
Peel and remove the core from the merakai. Dice them into cubes. Set aside.
Heat Indian style sesame oil in a pan and add in the chana dal and the dried red chillies. Gundu variety of chillies is preferred for this recipe. If you cannot find the chillies, use the Guntur variety. Roast on a low flame for a minute. Remove the chillies once they have fluffed up. Set aside. We will add the chillies back later on. Continue to roast the chana dal until golden. Remove the chana dal and set aside on a plate.
In the remaining oil, add in the garlic and the shallots. Add in the merakai and the salt. Sauté for a good five minutes until the shallots are nice and golden. Add in the fresh shredded coconut and curry leaves. Sauté for a minute. Add a gooseberry sized tamarind to the pan. Soak the tamarind in little water for about 15-20 minutes so its nice and soft. Add in half a teaspoon of jaggery. Finally add back the chillies and the chana dal. Mix well to combine. Remove from heat and set aside the mixture to cool. Grind the mixture to a paste. Do not add any water while grinding.
Tempering the merakai thogayal
Heat oil in a small pan and add in the chopped garlic. Roast on a low flame until the garlic is roasted and light brown in colour. Add in the curry leaves and dried red chillies. Roast for a few seconds. Add in the asafoetida. Add the tempering to the thogayal. Serve with rice.
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 15m
Main Ingredients for Merakai Thogayal
1 Merakai – Chayote, peel and prepped 1.5 tablespoon Indian Sesame Oil 3 tablespoon chana dal 5 dried gundu chillies 1 pod garlic 1/3 cup shallots, Indian sambar onions 3/4 teaspoon salt 1/2 cup fresh shredded coconut 1 sprig curry leaves 1 gooseberry sized tamarind 1/2 teaspoon jaggery
For Tempering the Merakai thogayal
1 teaspoon Indian sesame oil 3 - 4 garlic cloves, chopped 1 sprig curry leaves 2 dried gundu chillies 1/4 teaspoon asafoetida
Peel and remove the core from the merakai. Dice them into cubes. Set aside.
Heat Indian style sesame oil in a pan and add in the chana dal and the dried red chillies. Gundu variety of chillies is preferred for this recipe. If you cannot find the chillies, use the Guntur variety. Roast on a low flame for a minute. Remove the chillies once they have fluffed up. Set aside. We will add the chillies back later on. Continue to roast the chana dal until golden. Remove the chana dal and set aside on a plate.
In the remaining oil, add in the garlic and the shallots. Add in the merakai and the salt. Sauté for a good five minutes until the shallots are nice and golden. Add in the fresh shredded coconut and curry leaves. Sauté for a minute. Add a gooseberry sized tamarind to the pan. Soak the tamarind in little water for about 15-20 minutes so its nice and soft. Add in half a teaspoon of jaggery. Finally add back the chillies and the chana dal. Mix well to combine. Remove from heat and set aside the mixture to cool. Grind the mixture to a paste. Do not add any water while grinding.
Tempering the merakai thogayal
Heat oil in a small pan and add in the chopped garlic. Roast on a low flame until the garlic is roasted and light brown in colour. Add in the curry leaves and dried red chillies. Roast for a few seconds. Add in the asafoetida. Add the tempering to the thogayal. Serve with rice.
- Author: Suguna Vinodh
- Prep Time: 5m
- Cook Time: 15m
Find it online : https://www.kannammacooks.com/merakai-thogayal-recipe/
Recipe for Naati Style Fish Kabab – Country style deep fried fish recipe with step by step pictures and video. A very easy and tasty fish fry made with Catla.
This Naati style Fish Kabab (Kabab with an “a”) is a fantastic starter. This fried fish is called as Kababs in Bengaluru. I have used fresh water Catla Fish for this recipe. Any kind of fish steaks will work. Please make sure to marinate the fish for the required time so the salt and seasonings can penetrate into the fish well. Instead of deep frying the fish, you can shallow fry them as well.
Here are the things you can buy online for making the recipe Carbon Steel Wok Deep Fry Strainer Wire Skimmer with Spiral Mesh Granite Mortar and Pestle
Here is the video of how to make Naati Style Fish Kabab
Here is the recipe for Naati Style Fish Kabab Crush the ginger and garlic in a mortar and pestle. Add it to a plate / bowl. Add in all the the other ingredients listed under marinade. Mix well to combine. Do not add any water. Form a thick paste. The egg will hold the masalas well while deep frying without getting separated.
Apply the marinade on the fish steaks. Fresh water fish works well for this recipe. I have used catla fish today. Apply evenly on all the sides. Marinate the fish for a minimum of one hour. You can marinate for up to four hours. The salt and seasoning will nicely penetrate the fish if marinated for a long time. Marinate the fish in the refrigerator so the fish stays fresh.
Heat oil in a pan and add in the fish steaks. Do not disturb the fish for the first two minutes. Gently turn the fish and cook on the other side for two more minutes. Drain the fried fish on paper towels.
Serve immediately. The fried fish needs to be served hot immediately else it will lose its crunch.
Ingredients for the Marinade
2 pods Country Garlic 2 inch piece Ginger 2 tablespoon Red Chilli Powder 1 teaspoon Turmeric Powder 1/2 teaspoon Black Pepper Powder 1 teaspoon Garam Masala Powder 1.5 teaspoon Salt 2 tablespoon Gram Flour – Besan 2 tablespoon Corn Flour / Starch 1 teaspoon Coconut Oil 1.5 tablespoon Plain Vinegar 1 Egg
Other Ingredients
1 kilogram Catla Fish Steaks Vegetable Oil for deep Frying
Crush the ginger and garlic in a mortar and pestle. Add it to a plate / bowl. Add in all the the other ingredients listed under marinade. Mix well to combine. Do not add any water. Form a thick paste. The egg will hold the masalas well while deep frying without getting separated.
Apply the marinade on the fish steaks. Fresh water fish works well for this recipe. I have used catla fish today. Apply evenly on all the sides. Marinate the fish for a minimum of one hour. You can marinate for up to four hours. The salt and seasoning will nicely penetrate the fish if marinated for a long time. Marinate the fish in the refrigerator so the fish stays fresh.
Heat oil in a pan and add in the fish steaks. Do not disturb the fish for the first two minutes. Gently turn the fish and cook on the other side for two more minutes. Drain the fried fish on paper towels. Serve immediately. The fried fish needs to be served hot immediately else it will lose its crunch.
- Author: Suguna Vinodh
- Prep Time: 4h
- Cook Time: 20m
