Thengai Paruppu Thogayal / Coconut Lentil Chutney

This chutney is traditionally we call it as Tenkai ooripindi(telugu) and in tamil as thengai thogaiyal. This is similar preparation like chutney but the only difference is will be thicker than normal chutney and as named as thogaiyal/ooripindi. This is really a delicious preparation that goes well with any Indain breakfast, off course if you find less time to cook dishes for lunch just steam cook rice serve this chutney along with it, dollop of ghee to taste awesome with appalam/chips to munch. 

Thengai Paruppu Thogayal / Coconut Lentil Chutney

YIELD – 2-3 servings

Ingredients:

Grated fresh Coconut-1cup
Urad Dhal-1/4 cup
Dried Red Chilli-4-5no.
Tamarind Paste-1tbsp
Sugar a pinch
Salt To Taste
Oil-1tsp

For Seasoning:
Hing-1tsp
Mustard seeds-1tsp
Split urad Dhal-1tsp
Cumin Seeds-1tsp
Broken red chilli-2
Curry Leaves-few spring

Method:

1. Heat oil in non stick pan add Urad dhal, saute till aromatic and turns slightly golden brown. Keep aside.
2. In the same pan add red chilli and toss for few minutes. Turn off the fire and add coconut to it and stir once with urad dhal. Cool the mixture completedly to room temperature.
3. Make a course  powder of the mixture using mixie or spice blender. Add tamarind paste, required salt, a pinch of sugar and needed water. Again make quick pulse to blend everything well. Tranfer to the serving bowl.
4. Now prepare seasoning with for seasoning ingredients and pour over the thogaiyal.
5. Serve with Idli, Dosa, Shojhi, Pongal and goes well with hot rice.

Note:

Add water to make thin consistency when serving with Idli / Dosa for chutney taste.

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Thengai Paruppu Thogayal / Coconut Lentil Chutney