Divamani Enterprises

Type: Savoury

Cuisine: South Indian

Preparation Time: 10 minutes

Servings: 2

Ingredients

• 1 cup grated coconut
• 2 red chillies
• 1 /2 tsp mustard
• 1 tsp black gram
• 1 tsp bengal gram
• 1 tsp red gram (optional)
• 1/2 lime sized tamarind
• 1 pinch asafoetida
• 1/2 tsp salt
• 1 tsp oil

Instructions

1. Take a pan.
2. Dry roast the lentils till golden brown. Keep aside
3. Dry roast the grated coconut till golden brown. Keep aside
4. Dry roast the tamarind and the asafoetida and keep aside
5. Dry roast the red chillies till they are slightly brown.
6. Grind all the ingredients together.
7. Add water to the powdered ingredients till you get chutney consistency.
8. Take a pan. Add oil and mustard. Once the mustard sputters, add the tuvaiyal into it.
9. Heat on slow flame and stir till you get one boil.
10. Remove from flame and serve.

Notes

• Before adding water, the powder is dry and this can be stored for at least 2-3 weeks in the fridge and used when required. Store in a dry glass bottle with airtight lid.
• When you want to add vegetables, the procedure will be as follows:
  • Ridge gourd can be washed, peeled and cut into thin round slices.
  • Take a pan, add oil (at least 1-2 tsp) and saute this vegetable in the oil
  • Once it becomes translucent, you can add the coconut thuvaiyal powder and just enough water to grind it together.
  • Once it is ground into a paste (some prefer it to be a coarse paste), you can continue with steps 8 to 10 above.
• I have given the procedure using ridge gourd as an example. You can use the same coconut powder with any of the non-watery vegetables such as any brinjal, coriander leaves, curry leaves, mint leaves. I have tried with spinach also. In case of watery vegetables such as tomato, you may not need to add any water. Remember that you have to saute the vegetables separately and then process it together.
• Once you add vegetable, the salt and chillies will need to be appropriately adjusted.