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PrintTHENGAI THOGAYAL
Makes :
1½ cups
Preparation Time :
Cooking Time :
Preparation Method :
- The Tempering: Put the oil in a skillet over medium heat. When the oil is hot but not smoking, add the tempering ingredients.
- Fry over medium heat, till mustard seeds splutter and the dal is golden.
- Add all chutney ingredients into the skillet, adjust seasoning with salt. Stir-fry for a minute or two.
- Grind the ingredients with little warm water for about 2 minutes to make a smooth, thick paste.
- Transfer to a bowl and serve.
INGREDIENTS
Chutney
- 150 grams chopped fresh coconut
- 3-4 green chilies
- 1 tablespoon roasted chana or roasted peanuts
- 30 grams chopped onions
- ¼ teaspoon tamarind paste
- Salt, to taste
Tempering
- 2 teaspoon Cooking oil
- ¼ teaspoon asafetida powder
- Few curry leaves
- 1 teaspoon black mustard seeds
- 1 teaspoon urad dhal
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