- Coconut gratings – 1 cup
- Red chilli – 4 Nos
- Bengal gram dhal – 1 tablespoon
- Urad dhal – 1 tablespoon
- Tamarind – a small gooseberry size
- Asafotida – a small pea size (If you do not have hard one, you can use asafetida powder)
- Salt – ¾ teaspoon or as per taste
- Oil – 2 to 3 teaspoon
- In a kadai put the oil and fry separately asafetida, dhals and red chillies.
- Remove it and add coconut, tamarind and salt and grind to a paste.
This Thuvaiyal (also called “Thogaiyal”) is prepared along with variety Rices, Curd Rice, Idli and taken during long journey/picnic.
It also goes well with Rice Upma.
It tastes great when mixed with hot steamed rice along with few drops of ghee/gingelly oil.
Note: When you want to keep it for long time, then fry coconut gratings also and grind it. Otherwise you can use fresh coconut as it is.