Most of the days, we'd have traditional breakfast (like my school days). Well, today I prepared this thuvaiyal as a side dish for dosas for breakfast.
In the past, we used to have 5 coconut trees in our garden and the trees would give lots of coconuts. Other than everyday cooking, coconuts were given to relatives. Coconut oil would be made out of them as well. My mom used to grind coconuts in ammi for chutneys, thuvaiyals and for kurmas. Talking about kurmas, Sundays were the perfect days for making kurmas like green peas kurma, mutton kurma or fish kuzhambu with some fresh ground coconut.
Coconut - half (grated)
Black gram (husked) - 2 tbsp.
Whole dry red chillies - 3 (or as per taste)
Asafoetida - 1/4 tsp.
Salt (to taste)
Sesame oil - 1 tsp.
Tamarind - 1 gooseberry size
Serve with hot white rice along with ghee or sesame oil. Goes well with idli, dosai, utthappam, set dosa, upma, etc...........