Thursday 11 July 2013

Coconut Thuvayal recipe chettinad style
Grated coconut - 1 cup
Small onions / Shallots - 5 nos
Roasted channa dal - 1 tbsp
Bengal gram dal - 1 tbsp
Dried red chillies - 5 to 6 nos
Curry leaves - few
Tamarind - tiny piece
Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Hing / asafetida - pinch
Salt to taste
Oil - 1 + 1 tbsp
Thengai Thogayal

Add 1 tbsp oil in a pan, add bengal gram dal, roasted channa dal, dry chillies, onion and tamarind.
Fry for 1 minute and set aside to cool.
Grind the fried ingredients along with grated coconut and required salt to coarse chutney adding 1 tsp water.
Again heat 1 tsp oil in a pan, add mustard seeds, urad dal, hing and curry leaves, fry until urad dal turns golden brown.
Add this tempering to the coarse chutney and mix well.
Serve Thengai Thuvaiyal with
Steamed rice
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