Coconut thogayal or the thuvayal as we call is one dish that is always found consistently and predominantly in our family's menu. We usually serve it with idli, dosa, kanji, vadai, bhaji, lemon rice and puliyodharai. This is a two in one recipe, you can make thogayal and chutney with the same base, just follow the same method, then dilute it with extra water and season it to make coconut chutney. I have included a short video to show you how easy it is to make this thogayal recipe. Best part is we don't have to cook and it can be made in a jiffy.
INGREDIENTS
Makes side-dish for 3 people
Total Preparation Time - 10 minutes
- Coconut pieces - 1 cup
- Green chillies - 2 (add 3 - 4 green chillies if you want it spicy)
- Garlic pods - 1 or 2
- Cumin seeds - 1 teaspoon
- Roasted chana dal - 3 teaspoons (optional)
- Salt - 1/2 teaspoon
PREPARATION METHOD
- Chop coconut into smaller pieces. (If you are gonna grate use half of a small coconut)
- Add all the ingredients to a blender, add some water and grind until it turns out to be a smooth paste.
- Taste and add salt if needed.
- Serve!!
TIP 1: Roasted gram makes the dish tastier. Sometimes when you don't have enough coconut, you can add extra roasted gram to increase the quantity also.
TIP 2: Use fresh coconut and see that it is not very old one.
TIP 2: Use fresh coconut and see that it is not very old one.
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