Monday, September 2, 2013

Coconut Chutney/Thenga Thogayal

Ingredients
Fresh Coconut - 1/4cup
Urad dal-1tablespoon
Hing/Asafoetida-1/4teaspoon
Red chilly-3
Tamarind - a tiny piece
Salt
Oil
To temper
Oil
Mustard seeds-1/2teaspoon
Urad dal-1/2teaspoon
Few curry leaves
Method
Heat oil in a pan, add the hing and urad dal. Fry till the dal becomes nice golden color.
Add the red chillies, tamarind and fry for 30 seconds.
 Add the coconut, and keep roasting. Let the coconut becomes dry and slight brown.(take care not to burn anything)
Let it cool..grind it with little water to a thick paste.
Heat some oil in a tempering pan, make the tempering, pour it over the thogayal.
Delicious thenga thogayal is ready. You can serve this as a side dish for rice varieties, roti, idli or dosai.  It has a longer shell life than the regular coconut chutney. You can take this to trips or keep it for 1 or 2 days. Always use dry spoon to serve.
Thenga thogayal-Ven Pongal-Sambar

8 comments:

  1. Looks so yum :) must have been so so good

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  2. Wish i get that plate, delicious chutney.

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  3. I like that you grind urad dal along with chutney instead of tempering.

    ReplyDelete
  4. I am sure this must have tasted delectable :)

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  5. Delicious and tempting chutney Mahi.. I can have this chutney anytime with dosa's :-)

    ReplyDelete

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