Tamil Nadu style Coconut chutney / Thengai Thuvayal

Thengai Thuvayal / coconut chutney is quiet a common main course in TN. Yep! you heard that right , its a main course dish. This is mixed with plain rice and for the accompaniments / side dish we have potato roast or Plantain stir fry . This can also be taken as side dish for Tomato rasam. If you are too bored to cook , or the supplies in your house are less that you might have to go shopping or if you want to avoid a luncheon at your distant relative’s place 😉 , you can make this meal as your back up plan. Also its an excellent detox meal that can be had post a wedding or festival. This chutney does not go that very well with idly or dosa. So do not try this chutney with them. This is exclusively meant to have with rice , this chutney is slightly coarse in consistency when compared to the regular coconut chutney.

The major ingredient is grated coconut. For this always use fresh coconut , i.e , buy a new one , break it open , grate the inner shell and then use it . Frozen coconut or store bought one will not give you the desired taste , also they spoil quickly. I’ve used one entire medium sized coconut. This serves for 3-4 people.

Summary

  • Cuisine: south indian
  • Yield: 4 helping
  • Course or type: main course
  • Preparation Time: 5
  • Difficulty: easy
  • Cooking Time: 10

Ingredients

1 1/2 cups freshly grated coconut
4 tbsps White urad daal
salt
2 green chillies
4 dry red chillies
coriander leaves
1 small compounded asafoetida
a small gooseberry sized tamarind
1 tsp sugar
water
2 tbsps Sesame oil

Steps

  1. First Grate the coconut and arrange all the required ingredients.
  2. Take a kadaai , keep it on medium heat , once the kadai is heated add 2 tbsps of sesame oil.
  3. First add the compounded asafoetida and then add rest of the ingredients (except coconut,sugar and water). Saute these ingredients in medium heat until urad dal turns golden in colour. Once done take off the heat and transfer this to the blender jar. Add a teaspoon of sugar.
  4. Blend the sauted ingredients first to a coarse powder. Later add the grated coconut and sprinkle little water about 40 ml or less should , it is to assist the ingredients to grind. Don’t add too much water , then you’ll have it in a watery consistency , chutney should be of smooth semi solid consistency.
  5. Check the chutney whether it has the desired smoothness , if it is still coarse add little water and blend it again and transfer this to a serving dish.

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