📝 About This Recipe
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.
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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.
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3
Once ground, transfer the chutney to a serving bowl.
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4
For tempering (optional), heat oil in a small pan over medium heat. Add mustard seeds and let them splutter.
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5
Add urad dal and fry until it turns golden brown.
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6
Add curry leaves and asafoetida and sauté for a few seconds.
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7
Pour the hot tempering mixture over the ground chutney.
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8
Mix the tempering gently into the chutney. Serve fresh.
💡 Chef's Tips
Use fresh coconut for the best flavor and texture. Adjust the quantity of green chilies according to your spice preference. The consistency of the chutney can be adjusted by adding more or less water while grinding. A pinch of sugar can be added for a subtle sweetness that balances the tanginess. The chutney tastes best when served fresh. It can be refrigerated for 1-2 days.
🍽️ Serving Suggestions
Idli vada Dosa Pongal Upma