This Thuvaiyal also called “Thogaiyal” is prepared along with variety rices, Curd Rice, Idli and taken during long journey or 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.
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Thengai (Coconut)Thuvaiyal
Course: ChutneyCuisine: Indian, TamilDifficulty: Easy
Servings
10
servingsPrep time
5
minutesCooking time
5
minutesThis Thuvaiyal goes well with Rice Upma or any flavored rice.
Ingredients
Coconut gratings – 1 cup
Red chilli – 4 Nos
Bengal gram dhal – 1 tablespoon
Urad dhal – 1 tablespoon
Tamarind – a small gooseberry size
Asafoetida – 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
Directions
- 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 thick paste.
Notes
- 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.
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