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09 December 2012,23:36 by
Ponmathi Srilekha.S

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THENGAI THOGAYAL

Makes :
1½ cups

Preparation Time :
10 minutes

Cooking Time :
5 minutes

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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