Thengai Paruppu Thogayal / Coconut Lentil Chutney
Thengai Paruppu Thogayal / Coconut Lentil Chutney |
YIELD – 2-3 servings
Ingredients:
Grated fresh Coconut-1cupUrad 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:
- Heat oil in non stick pan add Urad dhal, saute till aromatic and turns slightly golden brown. Keep aside.
- 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.
- 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.
- Now prepare seasoning with for seasoning ingredients and pour over the thogaiyal.
- 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.Related Posts:
Chutney RecipesThengai Paruppu Thogayal / Coconut Lentil Chutney |
4 comments :
love thuvayals. looks inviting
very tempting thogayal.. love this with rasam satham...
VIRUNTHU UNNA VAANGA
Fingerlicking chutney,love with bowl of rice porridge.
Thuvayal with rice - love this combo!!! very homey food
Sowmya
Ongoing Event - Coconut
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