• 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.