Thursday, October 18, 2012

Coconut Thuvaiyal - Pongal Thuvaiyal

#PongalThuvaiyal #CoconutThuvaiyal : Generally #pongal is served with coconut chutney and onion sambar.
But in our family we used to make a coconut thuvaiyal as side dish for Pongal.
It is a must whenever Pongal is prepared for breakfast or dinner
We all love to have pongal only to relish this #thuvaiyal.

Pongal Thuvaiyal [ Pongal Chutney ]

Ingredients :
Mustard seeds                   : 1 1/2 Tsp
Asafoetida                         : 1 small piece or 1/2 tsp
Urad dhal                           : 2 Tsp
Red chilly                          : 2 or 3
Coconut grated                  : 1/3 cup( can add more also )
Tamarind                            : a small round of marble size.
Salt to taste                         : approx 1/4 Tsp

Method :
Keep a kadai on slow flame and add a tsp of any cooking oil.
After oil becomes hot add mustard seeds, red chilly and asafoetida.
When all the mustard seeds spluttered transfer into mixie jar.
Now add the urad dhal and keep stirring till it turns to golden color.  
Transfer it into the mixer jar.

Grind all the ingredients without water in a mixie jar.
Once its coarsely ground add enough water and grind into a thick paste.

This chutney shouldn't be watery.

Take hot hot Pongal in a plate. put ghee liberally on it and have along with this thuvaiyal.

wow! sure you will ask for one more serving!!! & never go back to usual white coconut chutney

Note : The chutney tastes good when done with split urad dhal with black skin intact.

You might like to try

Kadalai Chutney [ Peanut chutney ]
Paruppu Thuvaiyal [ Lentil chutney for rice ]
Peerkangai Thakkali Chutney [ Ridge gourd tomato chutney ]
Peerkangai Thakkali Chutney
Thakkali Karuvaeppilai Chutney [ Tomato Curry leaf Chutney ]
Thakkali Karuvaeppilai Chutney
Poduthalai Thuvaiyal [ Frog fruit chutney ]

1 comment:

  1. Today I made this thuvaiyal along with all the ingredients given in the recipe I added pudina ( mint ), coriander leaves. It tastes very good. I did not saute the leaves.