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Friday, April 15, 2011

Coconut (Thenga) Thuvayal

Thuvayal is a roasted variant of coconut chutney. Telugus call it kobbari pacchadi. This my amma's recipe (Not sure if i went ahaed and made changes unknowingly). I prefer mildly spicy food. Red chillies may be added or reduced depending on spice levels. This is a simple thuvayal and and nothing complicated about the recipe :)

Coconut thuvayal serves 4

Raw coconut - shredded 1 cup
red chilies - 2 or 3
Hing-1 pinch
Salt to suit your taste
chana dal - 1 tsp
moong dal- 1 tsp
urad dal-1tsp
Jeera - 1/2 tsp
tamarind - 2 small strips (can vary the amount as per requirement)
haldi - 1 pinch
mustard seeds - 1/4 tsp
Curry leaves

Dry roast coconut shreds in a kadai (medium flame). Transfer it to a plate to cool when you see it change to nice golden brown colour
Roasting coconut leaves a thin oily layer in the kadai, now roast mustard seeds, and dals
Add red chillies and hing jeera and haldi take it on to a separate plate to cool.
Grind all the ingredients together along with the tamarind and salt

will be back with a pic soon :)



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