No onion-No garlic thuvaiyals (ISKCON)

If you notice, all the below do not contain onion or garlic.

Coconut Thuvaiyal

Ingredients:

Urad Dal - 2 Tblsp
Channa Dhal - 2 Tblsp
Dry Red Chilis - 2
Asafetida - a pinch
Tamarind pulp - 1 tsp
Salt - 1/4 tsp
Grated Coconut - 1 cup
Green Chili – 1
Ghee for tempering

Fry the dals, dry chilly and asafetida in some ghee and grind it along with the tamarind and salt. Add the coconut and cut green chilly and grind further to make into a paste.

Curry Leaves Thuvaiyal

Ingredients:

Urad Dal - 2 tsp
Black Pepper - 1/4 tsp
Dry Red Chilis - 3
Salt - 1/4 tsp
Tamarind - 1 tsp
Asafetida - a pinch
Curry Leaves - 2 bunches
Ghee for tempering

Fry the dal, pepper, chilis and asafetida in some ghee and set aside. In the same pan, fry the curry leaves until crispy. Grind all the fried ingredients along with the salt and tamarind to a fine paste.

Eggplant (Brinjal) Thuvaiyal

Ingredients:

Urad Dhal - 2 Tblsp
Channa Dhal - 2 Tblsp
Eggplant (Brinjal) - 1 medium
Dry Red Chilis - 2
Tamarind - 1 tsp
Salt - 1/4 tsp
Asafetida - a pinch
Green Chili - 1
Ghee for tempering

Hold the brinjal over a low flame for about 3 - 4 minutes and then let it cool. Remove the outer skin and mash well. Fry the dals, dry chilis and asafetida in some ghee and grind along with the salt, tamarind and green chilly. Add the brinjal and make into a fine paste.

Ginger Thuvaiyal

Ingredients:

Ginger – 1 inch, minced
Urad Dal - 2 tsp
Black Pepper - 1/4 tsp
Asafetida - a pinch
Salt - 1/4 tsp
Tamarind - 1 tsp
Ghee for tempering

Fry the dal, pepper and asafetida and then the ginger and grind into a fine paste along with the salt and tamarind.

Pudhina (Mint) Thuvaiyal

Ingredients:

Urad Dal - 2 tsp
Black Pepper - 1/4 tsp
Dry Red Chilis - 3
Salt - 1/4 tsp
Tamarind - 1 tsp
Asafetida - a pinch
Mint - 2 bunches
Ghee - 1 1/2 tsp
Ghee for tempering

Clean the mint and remove the leaves alone. Fry the dhal, pepper, chilly and asafetida in some oil and keep aside. In the same pan, heat up the remaining oil and fry the mint leaves for some time. Grind all the fried ingredients and the mint along with the salt and tamarind.