Thengai Thuvaiyal

Chutneys and Sauces, South Indian 0 comments

Fresh Coconut – 1/4 cup, grated
Urad Dal – 1 tblsp
Red Chillies – 10
Tamarind – marble sized soaked in little water
Salt as required
Oil for seasoning
Mustard seeds for seasoning

1. Heat little oil and fry chillies and dal together till golden.
2. Grind with coconut, salt, tamarind to coarse paste with little water.
3. Season with mustard seeds and serve with hot cooked rice and ghee.

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