Coconut Thuvayal, Coconut Thogayal, South Indian Coconut Chutney
by Tarla Dalal

A classic South Indian accompaniment, the Coconut Thuvayal is a slightly spicier coconut chutney made by blending coconut with roasted dals and spices. A dash of asafoetida boosts the aroma of this chutney while tamarind gives it an appetizing tang.

The Coconut Thuvayal can be enjoyed with any meal. You can have it with idlis or dosas , or with curd rice, Sambhar rice or dal rice. You can also mix a little thuvayal and til oil with hot rice and enjoy with papad and raita.

It stays fresh in the fridge for 3 or 4 days, so you can make a batch and store it for timely use.

Do try your hand at more South Indian recipes like Curd Rice or Toovar Dal

Coconut Thuvayal, Coconut Thogayal, South Indian Coconut Chutney

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Coconut Thuvayal, Coconut Thogayal, South Indian Coconut Chutney recipe - How to make Coconut Thuvayal, Coconut Thogayal, South Indian Coconut Chutney

2 tsp coconut oil
3/4 cup grated coconut
1 1/2 tbsp urad dal (split black lentils)
1 tbsp chana dal (split bengal gram)
2 tsp coriander (dhania) seeds
1/2 tsp black peppercorns (kalimirch)
4 dry red chillies (pandi) , broken into pieces
6 to 7 curry leaves (kadi patta)
1 tsp tamarind (imli)
1/4 tsp asafoetida (hing)
salt to taste

Method

Heat the oil a broad non-stick pan, add the urad dal, chana dal, coriander seeds, black peppercorns and dry red chillies and sauté on a medium flame for 2 minutes, or till it is light brown in colour.
Add the coconut, curry leaves, tamarind and asafoetida and sauté on a medium flame for 5 minutes, or till the coconut is light brown in colour. Make sure you do not fry it till dark golden in colour, it will give you bitter taste after blending it. Keep aside to cool slightly.
Once cooled, transfer it in a mixer along with salt and 4 tbsp of water and blend it till coarse. This mixture will be slightly moist.
Serve this immediately or store it in an airtight container and refrigerate till use. It will stay good for 3 to 4 days.