Click the image to view and print the cookbook. This cookbook lists variations of the following mashed curries.
0.: Peerkangai Masiyal (Mashed ridge gourd curry ).
1.: Vendakkai Masiyal ( Mashed Okra curry)
2.: Keerai Masiyal ( Mashed Spnach curry)
3.: Paruppu Masiyal / Kollu Masiyal (Mashed lentil curry)
4.: Potato Masiyal (Mashed potato curry ).
5.: Sembu Masiyal ( Mashed Colocasia curry)
6.: Chenai Masiyal ( Mashed Yam curry)
7.: Karunai Kilangu Masiyal
8.: Eggplant / Capsicum (Kathirikai / Kuda Milagai Masiyal)
Roast and grind veggies/ lentils with tamarind and you get a Thogayal. Boil and mash them with lemon juice and you have a masiyal. Masiyals can be used as a curry, dip or a spread. They are very similar to North Indian Bharthas.