A coarse version of chutney which is mainly eaten with rice or pongal or kichdi. Super tasty when eaten with hot rice and ghee.
Ingredients:
Oil – 1 tsp
Grated coconut – 6 tbsp
Red chillies – 2
Kashmiri red chilli for colour (optional) – 1
Urad dhal – 1 tsp
Salt – 1/2 tsp or as per taste
Sugar – a pinch
Tamarind – a small marble sized one
Asafoetida – 1/4 tsp
Ginger (optional) – 1/4 inch piece
Curry leaves – 2
Seasoning:
Oil – 1 tsp
Curry leaves – 3 or 4
Udad dal – 1/4 tsp
Preparation:
Wash and soak tamarind in 1 tsp warm water so that it can be ground easily.
In 1/4 tsp oil, fry red chillies separately and then remove.Fry urad dhal, asafoetida and 1 or 2 curry leaves. Pulse red chillies and urad dhal for a second. Add ginger chopped and pulse once again.Then add all the other ingredients. Grind without water first, then add very little water. Make it into a slightly coarse paste. The thovayal should be a very thick consistency. Remove into a small bowl and season with mustard, urad dhal and few curry leaves.
Note: Some people roast the coconut slightly while roasting other ingredients but personally I don’t, as I like the fresh grated coconut.
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