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Thengai Thuvaiyal (Spicy Coconut Chutney)

October 16, 2013


Coconut – shelled – half

dry red chili – 5-6

onion – small size 1 or half a big sized one

garlic flake – 1 or 2

tamarind – the size of a small goose berry

urad dal or black gram or ulundhu (in tamil) – 1 to 2 tsp

oil a tsp





Chop the onion, slice the garlic.  Shell the coconut (one half only) and grate it or cube it to small pieces.

Heat a shallow pan and add a tsp of oil to it.

Add 1-2 tsp of urad dal (black gram) first when the oil is hot enough and wait for it to turn golden brown.  Add the dry red chili.  Add the chopped onion and garlic flakes next and stir fry for 1-2 min.  Do not over-fry the onion to brown.  Add the grated coconut and the dash or tamarind.  Stir one or two more times and switch off the flame.  Let the ‘karai’ contents cool.

Scoop the cooled chutney ingredients from the pan to blender and grind to a coarse consistency (or smooth if you wish) adding water as required.  Add salt and mix well.

This is Thengai Thuvaiyal or spicy coconut chutney.  Goes well with any type of roti or paratha.  Goes well with rice and a packet of potato chips or fried eggs. or even plain onion raitha.


From → Vegetarian

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