Monday, September 2, 2013

Coconut Chutney/Thenga Thogayal

Fresh Coconut - 1/4cup
Urad dal-1tablespoon
Red chilly-3
Tamarind - a tiny piece
To temper
Mustard seeds-1/2teaspoon
Urad dal-1/2teaspoon
Few curry leaves
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


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