Ingredients (Translation)
1/2 coconut (scraped)
2 tbsp blackgram dal
1/2 tbsp bengalgram dal
3 Red chillies (add more if required)
1/4 tsp Asafoetida
Salt to taste
Dry roast the dals and red chillies.
Grind it along with coconut, asafoetida and salt to get a coarse paste.
This goes very well with rice and can also be a good substitute for the normal chutneys for dosas and idlis.
coconut side dish, how to make thuvaiyal, recipe for mixing with rice
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Recently my friend from sangeetaskitchen also posted this!!
ReplyDeleteBut she adds (me too) tamarind...
And this is my all time favourite !!
They look tasty, now i need a few dosas to dip them yummy
ReplyDeleteAnother Coconut chutney, Yum!!!!!!! Thuvail try pann re.
ReplyDeleteI too add a lil bit of tamarind. It gives a nice tang.
ReplyDeletenice chutney!!!!
ReplyDeleteyummy .... nice chutney dear..:)
ReplyDelete@ Raks Kitchen, Suganya...Even my mom adds tamarind to the thuvaiyal...but i prefer it without tamarind. thanks for ur comments
ReplyDelete@ Happy Cook, Rina, Remya and Siri...thanks a lot for ur comments
nice recipe:)
ReplyDeletepaati
My mom makes the exact same thing but without the bengal gram dhal as an accompaniment for ven pongal. Love it.
ReplyDeleteThanks Paati and Laavanya for ur comments...keep visiting
ReplyDeleteNice recipe.I guess everyone has their own version of this chutney:-)
ReplyDelete