Coconut is extensively used in South Indian cuisine due to the region’s proximity to coastal areas, where coconut trees grow in abundance. In most South Indian curries (poriyals and kootus), coconut is used liberally. until it got a notoriety of hiking cholesterol levels. It was dumped unceremoniously. Now it is back in good books of doctors and nutritionists etc. Thuvaiyal is a welcome addition to all meals and a popular one amongst them is the Coconut Thuvaiyal. which is also pronounced as Thogayal.
Recipe from Cook and SEE Part 1.
- One medium sized coconut Grated,
- Dried Red chillies 7 to 8 ,
- Mustard 1 teaspoon,
- Blackgram dal 3 teaspoon,
- Asafoetida ½ teaspoon,
- Oil 4 to 5 teaspoon,
- Tamarind a lemon size,
- Rock Salt 2 teaspoon.
- In a shallow a pan, heat oil, add mustard, red chillies, asafoetida, black gram dal, shallow fry all the ingredients to reddish brown .
- Remove and keep aside.
- In a blender add the coconut, tamarind, salt and red chillies and make a rough paste adding just a little water.
- Add rest of the ingredients, and grind lightly to make a thick rough paste.
- The thuvaiyal should not be runny or thin as a chutney, It should be thick and rough paste.
- The thuvaiyal is ready to be served with rice.
- Coconut can also be added , after shallow frying them, to reddish brown .
- One can increase the red chillies to get a spicier thuvaiyal. Add extra salt and tamarind if you are adding more chillies .