Description

Thengai Thuvayal, or Coconut Chutney, is a staple South Indian accompaniment made from fresh coconut, lentils, and spices. It offers a refreshing, slightly tangy, and savory flavor that perfectly complements various dishes. This simple yet flavorful chutney is easy to prepare and adds a burst of taste to any meal.

Ingredients

For the Chutney

• 1 cup Fresh grated coconut
• 2 tablespoons Roasted Gram Dal (Pottukadalai)
• 2-3 Green chilies (adjust to taste)
• A small piece Tamarind
• 1/2 inch Ginger
• Salt (to taste)
• 1/4 - 1/2 cup Water (or as needed for desired consistency)

For Tempering (Optional but Recommended)

• 1 teaspoon Oil
• 1/2 teaspoon Mustard seeds
• 1/2 teaspoon Urad dal
• A few Curry leaves
• A pinch Asafoetida (Hing)

Instructions

1. In a blender jar, add the fresh grated coconut, roasted gram dal (pottukadalai), green chilies, tamarind, ginger, and salt.
2. Add about 1/4 cup of water initially. Grind the ingredients into a smooth or slightly coarse paste, depending on your preference. Add more water, a tablespoon at a time, if needed to achieve the desired consistency.
3. Once ground, transfer the chutney to a serving bowl.
4. For tempering (optional), heat oil in a small pan over medium heat. Add mustard seeds and let them splutter.
5. Add urad dal and fry until it turns golden brown.
6. Add curry leaves and asafoetida and sauté for a few seconds.
7. Pour the hot tempering mixture over the ground chutney.
8. Mix the tempering gently into the chutney. Serve fresh.