During my childhood, when in village we were served four meals a day. The farmer community exerts more physical energy and are hungry often which was perhaps a reason for this practice. The extra meal around 6 in the evening was usually some thuvaiyal/ thovial or keerai – karathanni or mor pachai pulusu or kaatu rasam along with piping hot steamed rice.
Virai kotthamalli thovial or dhaniya thuvaiyal is one of my favorites in the list. Coriander seeds have good detox properties, are especially good for women’s health, are rich in iron, they are antibacterial and then we all know they aid digestion. But I’d count them just as excuses to relish such a mouthwatering thuvaiyal with hot rice and a dollop of ghee.
விருந்து புறத்ததாத் தானுண்டல் சாவா
மருந்தெனினும் வேண்டற்பாற் றன்று.
Even if it is ambrosia that gives immortality, it is not appropriate to eat that by avoiding a guest.
- 1. Coriander Seeds - 1/2 cup
- 2. Oil - 1 tsp
- 3. Horse gram - 1 tbsp
- 4. Tamarind - 2" strip
- 5. Dry red chilies - 4
- 6. Salt as per taste
- Soak tamarind in warm water for 5 minutes.
- Heat oil in a pan, roast horse gram in it until it splutters, add coriander seeds to it and fry until it browns a bit and nice aroma emanates out of it. Collect them in a mixer jar.
- Fry the chilies in the same pan and add them to the jar.
- Add soaked tamarind, salt to the jar and grind with some water as required into a fine, thick paste.
- Collect in a small bowl and serve alongside steamed rice with a drizzle of ghee.
- * It stores in refrigerator for a couple of days but is best and flavorful when fresh.
- * Goes well with curd rice as well.
- * Horse gram can be replaced by urad dal, adding of dal is my additon for better texture; however my mom uses neither and it is good too.