Coconut thuvayal is a traditional South Indian condiment bursting with the tropical flavor of fresh coconut, blended with fiery red chilies, tangy tamarind, and urad dhal. This versatile thuvayal adds a burst of flavor to adai, dosa, or idli, elevating any meal with its vibrant and spicy profile. Heavenly when mixed with a tsp of melted ghee and hot rice. Try it and enjoy!
Thengai (Coconut) Thuvayal
Coconut thuvayal is a traditional South Indian condiment (like a thick chutney) bursting with the tropical flavor of fresh coconut, blended with fiery red chilies, tangy tamarind, and urad dal.
Ingredients
- 4 Red Chillies
- 4 tbsp Urad Dal (aka black gram split)
- 1/4 tsp Hing (aka Asafoetida)
- 1 cup Grated Coconut
- 1/4 tsp Tamarind Paste (or a small piece of tamarind)
- 1 tsp Coconut Oil
- Salt to taste
Instructions
- Heat oil, add red chillies for a minute and transfer it to a plate before it gets dark.
- Now add urad dal and hing and roast till golden brown.
- Transfer it to the plate with red chillies.
- In the same pan, add the grated coconut and fry till light brown. Set aside and cool down
- Add the roasted red chillies, urad dhal and the required salt in a mixer jar and without adding water, grind it to a powder first.
- Add the coconut and do the same.
- Then add the tamarind paste, 1/4 cup water (little by little) and grind it to a thick, yet coarse paste.
- Thengai Thuvayal is ready to be served with hot rice and ghee.
Tips
- Add water little by little while grinding the thuvayal.
- Saute couple of cloves of garlic and add while grinding, bursts with flavor.
- Saute 1 thaalippu vengaya vadavam (seasoning ball which you also get in stores) in 1/2 tsp oil and add it to the other ingredients while grinding, tastes unique and yumm…
- If you are planning to use it as a chutney, add little more water and temper with mustard seeds, urad dhal and curry leaves.
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