Coconut Thuvaiyal/Thogayal

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.

Ingredients:
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

Method:

A half shell of coconut.

Grate the coconut.

Wet the tamarind and keep aside.

Heat the oil in a pan. Add the black gram.

Saute till the grams become slightly golden colour. Add red chillies and asafoetida powder. Continue sauteing.

Saute till it becomes fully golden colour along with the red chilles and asafoetida.

Remove from the pan and place them on the plate. Allow them to cool.

Add the black gram, red chillies into the mixie jar.

Then add the wet tamarind pieces.

Grind.

Now add the grated coconut.

Add little water and grind them.

Add required salt and again grind them.

After final grinding, the thuvaiyal should be thick not watery. Unlike chutneys, there is no need for tempering.

Serve with hot white rice along with ghee or sesame oil. Goes well with idli, dosai, utthappam, set dosa, upma, etc...........

Posted in: Chutney