Kaanam Thuvayal

Name: Kaanam Thuvayal
Total time: 10 min
Cuisine: Indian
Ingredients: 250 grams Black gram; 2 Dried red chilies; 2 cloves Garlic; 1 small piece Tamarind; 1 sprig Curry leaves; 0.5 teaspoon Cumin seeds; 1 teaspoon Salt

10m

Serves 1

instagram.com

Kaanam Thuvayal

instagram.com

10m

Serves 1

Directions

1Light the stove and place a pan on it.
2Add black gram to the hot pan and roast until fragrant, stirring continuously with a wooden spatula.
3Once fragrant, add dried red chilies and continue to roast until they are also fragrant.
4Turn off the stove as soon as the black gram and chilies are roasted, as the dark color of the gram makes it difficult to tell if it's burning.
5Allow the roasted ingredients to cool completely.
6Transfer the cooled roasted black gram and chilies to a mixer grinder jar.
7Add peeled garlic cloves to the mixer grinder.
8Add a small piece of tamarind to the mixer grinder.
9Add curry leaves to the mixer grinder.
10Add cumin seeds to the mixer grinder.
11Add salt to taste.
12Cover the mixer grinder and grind all ingredients without adding water to a coarse powder.
13Taste the thuvayal to check for seasoning.
14Serve the kaanam thuvayal with old rice porridge (pazhaiyakanji) or as an accompaniment to idli/dosa, drizzled with sesame oil.

Ingredients

250 grams Black gram
2 Dried red chilies
2 cloves Garlic
1 small piece Tamarind
1 sprig Curry leaves
0.5 teaspoon Cumin seeds
1 teaspoon Salt

Equipment

PanWooden spatulaMixer grinder

Tips

Roast the black gram until fragrant, but be careful not to burn it as its dark color makes it hard to distinguish.
Do not add coconut if you want the thuvayal to last longer without spoilage, especially if taking it on long journeys (e.g., for shepherding).
If you prefer, you can add a little coconut for enhanced flavor, but it will reduce the shelf life.
Serve with old rice porridge (pazhaiyakanji) or idli/dosa, adding a drizzle of sesame oil for extra flavor.

Kaanam Thuvayal

10m

Serves 1

instagram.com

Kaanam Thuvayal

instagram.com

10m

Serves 1

Directions

1Light the stove and place a pan on it.
2Add black gram to the hot pan and roast until fragrant, stirring continuously with a wooden spatula.
3Once fragrant, add dried red chilies and continue to roast until they are also fragrant.
4Turn off the stove as soon as the black gram and chilies are roasted, as the dark color of the gram makes it difficult to tell if it's burning.
5Allow the roasted ingredients to cool completely.
6Transfer the cooled roasted black gram and chilies to a mixer grinder jar.
7Add peeled garlic cloves to the mixer grinder.
8Add a small piece of tamarind to the mixer grinder.
9Add curry leaves to the mixer grinder.
10Add cumin seeds to the mixer grinder.
11Add salt to taste.
12Cover the mixer grinder and grind all ingredients without adding water to a coarse powder.
13Taste the thuvayal to check for seasoning.
14Serve the kaanam thuvayal with old rice porridge (pazhaiyakanji) or as an accompaniment to idli/dosa, drizzled with sesame oil.

Ingredients

250 grams Black gram
2 Dried red chilies
2 cloves Garlic
1 small piece Tamarind
1 sprig Curry leaves
0.5 teaspoon Cumin seeds
1 teaspoon Salt

Equipment

PanWooden spatulaMixer grinder

Tips

Roast the black gram until fragrant, but be careful not to burn it as its dark color makes it hard to distinguish.
Do not add coconut if you want the thuvayal to last longer without spoilage, especially if taking it on long journeys (e.g., for shepherding).
If you prefer, you can add a little coconut for enhanced flavor, but it will reduce the shelf life.
Serve with old rice porridge (pazhaiyakanji) or idli/dosa, adding a drizzle of sesame oil for extra flavor.