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Tuvar na thotha recipe | lili tuvar na thotha | tuvar na totha | tuvar na thotha with green garlic chutney

Tuvar na thotha is the famous street food of the city Mehsana in Gujarat. It is made with slightly thick green tuvar-based gravy which is topped with green garlic chutney, sev, and chopped onion. It is served with roasted bread, masala chaas, onion salad and Jalebi. It tastes chatpata, is slightly spicy, and is loved by all kinds of age groups. In this recipe, I made tuvar na thotha with fresh green pigeon peas which are made quickly and taste great. I also share spicy green garlic chutney recipes with taste great with thotha. Do try this!

The key to making tasty tuvar na thotha at home are
  • firstly, I made tuvar na thotha with fresh green tuvar (pigon peas) for this recipe, but the same recipe was traditionally prepared from dry tuvar. you may have to soak dry tuvar overnight before using it. but personally, I feel green tuvar is much easier with less hassle.
  • secondly, I personally like the medium thick consistency of tuvar thotha, which is not too thick and not too thin. alternatively, you can control the consistency as per your preference. note that, the tuvar na thotha would attain thicker consistency once it cools down.
  • lastly, the tuvar na thotha tastes excellent when it is served hot with spicy green garlic chutney, sev, and roasted or plain bread.

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Recipe video

Tuvar na thotha recipe | lili tuvar na thotha | tuvar na totha | tuvar na thotha with green garlic chutney

Nehas Cook Book
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Street Food
Cuisine Indian
Servings 5 servings

Ingredients
  

For boiling green tuvar

  • 2-3 cup water
  • salt to taste
  • pinch of baking soda
  • pinch of sugar
  • 200 grm or 1+1/4 cup green tuvar

For tuvar gravy

  • Boiled green tuvar pigeon peas
  • 3-4 spicy green chilli
  • 1 inch ginger
  • 6-8 garlic cloves
  • 2 big size onion pieces
  • 2 big size tomato pieces
  • 4 tbsp oil
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds
  • 1 tbsp white sesame seeds
  • 4 cloves
  • 2 cinnemon
  • 1 star anise
  • 1 bay leaf
  • 2 dry red chilli
  • Pinch of hing
  • ½ cup chopped green garlic
  • ½ cup chopped green onion
  • Salt to taste
  • ½ tsp turmeric powder
  • 1 tbsp kashmiri red chilli powder
  • 1 tbsp coriander powder
  • 1 tsp jaggery
  • 1 cup hot water to adjust consistency
  • 1 tsp lemon juice
  • Some coriander leaves

For green garlic chutney

  • 6-7 tbsp oil
  • 75 grm or 1 cup chopped green garlic
  • 6-7 chopped spicy green chilli
  • 2 inch chopped ginger
  • Salt to taste
  • 1 tsp coriander powder
  • ¼ cup water
  • 1 cup coriander leaves
  • 1 tbsp lemon juice

For serving

  • Tuvar based gravy
  • Green garlic chutney
  • Sev
  • Chopped onion
  • Roasted bread
  • Masala Chaas
  • Onion salad
  • Jalebi

Instructions
 

Making tuvar-based gravy

  • In a mixture jar, add green chilli, ginger and garlic cloves, without adding water grind it into a coarse paste. Keep it aside.
  • Now in a pan, add oil, cumin seeds, fennel seeds, sesame seeds, cloves, cinnamon, star anise, bay leaf, dry red chilli and a pinch of hing. Saute it.
  • Then add green chilli, ginger and garlic paste and saute it.
  • Meanwhile, in a mixture jar, add onion pieces and grind them into smooth paste.
  • Then add onion paste and saute it.
  • Now add chopped green garlic and saute it.
  • Meanwhile, in a mixture jar, add tomato pieces and grind them into smooth puree.
  • Now add tomato puree and salt. saute it and cook gravy till the oil separates from its sides.
  • Meanwhile in a pan, add 2-3 cup water, salt, a pinch of baking soda and sugar. Add tuvar dana and boil for 7 minutes on medium-high flame till it becomes slightly soft and mash easily. Keep it aside.
  • Now the gravy is properly cooked. Add turmeric powder, red chilli powder, coriander powder and jaggery. Add some water and saute masala into the gravy.
  • Then add chopped green onion and saute it.
  • Now add boiled green tuvar and mix well with the gravy.
  • Then add 1 cup hot water and mix well. Cover and cook gravy for 5-7 minutes on low flame.
  • Now add lemon juice and coriander leaves. Mix well.
  • Tuvar-based gravy is ready.

Making green garlic chutney

  • In a pan, add oil, a pinch of hing and green garlic. Saute it.
  • Then add chopped green chilli, ginger, salt and coriander powder. Mix well.
  • Add some water and coriander leaves. Mix well.
  • Switch off the gas and add lemon juice to it.
  • Slightly spicy and tasty green garlic chutney is ready.

Assembling tuvar na thotha

  • In a bowl, add 2-3 ladle tuvar gravy.
  • Add 1 tsp green garlic chutney to it.
  • Then sprinkle some sev and chopped coriander leaves on it.
  • Serve tuvar thotha with toasted bread, onion salad, masala chaas and jalebi.

Notes

For Tuvar na thotha
  • Instead of chopped onion, Onion paste gives a good flavor to the gravy.
  • The proportion of onion and tomatoes should be equal in gravy.
  • add sugar while boiling tuvar dana helps to retain its green color.
  • boil green tuvar dana on medium-high flame.
  • The addition of slightly hot water helps to retain the masala flavor in gravy.
  • The consistency of thotha gravy should be thick and pouring.
For green garlic chutney
  • The proportion of green garlic and coriander leaves should be equal.
  • Chutney tastes great when it is sour and slightly spicy.
 
 
  • Instead of chopped onion, Onion paste gives good flavor to gravy.
 
  • Proportion of onion and tomatoes should be equal in gravy.
 
  • add sugar while boiling tuvar dana helps to retain its green color.
  • boil green tuvar dana on medium-high flame.
 
  • Addition of slightly hot water helps to retain masala flavor into gravy.
 
  • Consistency of thotha gravy should be thick and pouring.
 
For green garlic chutney
  • Proportion of green garlic and coriander leaves should be equal.
  • Chutney taste great when it is sour and slightly spicy.
 
For Tuvar na thotha
 
  • Instead of chopped onion, Onion paste gives good flavor to gravy.
 
  • Proportion of onion and tomatoes should be equal in gravy.
 
  • add sugar while boiling tuvar dana helps to retain its green color.
  • boil green tuvar dana on medium-high flame.
 
  • Addition of slightly hot water helps to retain masala flavor into gravy.
 
  • Consistency of thotha gravy should be thick and pouring.
 
For green garlic chutney
  • Proportion of green garlic and coriander leaves should be equal.
  • Chutney taste great when it is sour and slightly spicy.
 

 

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