Coconut Thuvaiyal/Thengai Thuvaiyal

A five minute recipe.

A different variant of coconut chutney.I always love make variants with side dishes.I just try to add /eliminate any ingredient and give a new taste.This recipe of coconut chutney/thuvaiyal is from my mother-in-law and it is slightly different from our traditional family recipe. This is our side dish for kozhukattai always. This can accompany your idly,dosa,variety rice.

For all side dish recipes please refer here.(Around 25+ chutneys and thuvaiyals)

Ingredients:

Coconut-1 cup (grated)

Half split urad dhal-2 tbsp

Oil-1 tsp

Red chilly-3

Salt-To taste

Tamarind-A small ball size

Thengai thuvaiyal

Procedure:

1.Soak tamarind in luke warm water.

2.Add oil in a pan and roast red chilly and urad dhal.

3.Cool them and add to the mixer jar.

thengai thuvaiyal

4.Add coconut,soaked tamarind,salt along with it and give it a run.

5.If water is required use the tamarind soaked water.

6.Grind it into a smooth paste and serve after tempering.

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Thengai(Coconut) Thuvaiyal-Parcel chutney

This variety of coconut chutney is made in our family for packing during travel. This would stay perfect atleast for two days if you use clean and dry hands and spoon to serve. I prefer this as side dish for idly when i have to travel with my little one.

Ingredients:

  • Coconut-1 cup grated
  • Red Chilly-2
  • Tamarind-A Small piece
  • Salt-To taste
  • Oil-To temper

To temper:

  • Mustard seeds-1/2 tbsp
  • Urad dhal-1/2 tbsp
  • Curry leaves

parcel chutney

Procedure:

  1. Add coconut,red chillies,tamarind and salt and grind it together.
  2. When it turns a bit coarse,blend it well and add water.
  3. Grind it into a smooth paste.
  4. Heat two spoons oil in a kadai and add mustard seeds.
  5. When mustard seeds begin to crackle add urad dhal and curry leaves.
  6. Now add the ground paste and saute it well until the water content in the chutney disappears.
  7. You can see the chutney separated well and almost very dry.
  8. Cool it and pack it in a separate dry container/parcel sheet.

parcel chutney

Coconut Chutney-Version 5(With garlic)

This is yet another version of chutney with a slight variation. I prefer it little watery and it is my all time choice with steaming hot fluffy idlies.

Ingredients:

  • Coconut-1 cup grated
  • Garlic-3
  • Red chilly-2
  • Tamarind-A Small piece
  • Salt-To taste
  • Oil-To temper

To temper:

  • Mustard seeds-1/2 tbsp
  • Urad dhal-1/2 tbsp
  • Curry leaves

Procedure:

  1. Heat oil in a kadai and add mustard seeds.
  2. When mustard seeds begin to crackle add urad dhal and curry leaves.
  3. Switch if off when curry leaves turn slightly crispy. Cool this.
  4. Add coconut,garlic,red chilly ,tamarind and salt and grind it together.
  5. When it turns a bit coarse,blend it well and add water.
  6. Grind it into a smooth paste and add the tempered ingredients.

Coconut Chutney-Version 4(With Shallots)

I love shallots in any form. So this one of my favourite chutneys.

Ingredients:

  • Coconut-1 cup grated
  • Shallots-3
  • Green chilly-2
  • Tamarind-A Small piece
  • Salt-To taste

Procedure:

  1. Heat oil in a kadai and add mustard seeds.
  2. When mustard seeds begin to crackle add urad dhal and curry leaves.
  3. Switch if off when curry leaves turn slightly crispy. Cool this.
  4. Add coconut,green chilly,shallots,tamarind and salt and grind it together.
  5. When it turns a bit coarse,blend it well and add water.
  6. Grind it into a smooth paste.

P.S:

You can temper the same if you wish

You can add shallots after finely sauting those in oil if you dislike its raw smell.

Coconut chutney-Version-3

Ingredients:

  • Coconut-1 cup grated
  • Red chilly-2
  • Tamarind-A Small piece
  • Salt-To taste
  • Oil-To temper

To temper:

  • Mustard seeds-1/2 tbsp
  • Urad dhal-1/2 tbsp
  • Curry leaves

Procedure:

  1. Heat oil in a kadai and add mustard seeds.
  2. When mustard seeds begin to crackle add urad dhal and curry leaves.
  3. Switch if off when curry leaves turn slightly crispy. Cool this.
  4. Add coconut,red chilly,tamarind and salt and grind it together.
  5. When it turns a bit coarse,blend it well and add water.
  6. Grind it into a smooth paste and add the tempered ingredients.

Coconut Chutney-Version 2

Ingredients:

  • Coconut-1 cup grated
  • Green chilly-2
  • Bengal gram-1 tbsp
  • Tamarind-A Small piece
  • Salt-To taste
  • Oil-To temper

To temper:

  • Mustard seeds-1/2 tbsp
  • Urad dhal-1/2 tbsp
  • Curry leaves

Procedure:

  1. Heat oil in a kadai and add mustard seeds.
  2. When mustard seeds begin to crackle add urad dhal and curry leaves.
  3. Switch if off when curry leaves turn slightly crispy. Cool this.
  4. Add coconut,green chilly,tamarind and salt and grind it together.
  5. When it turns a bit coarse,add the bengal gram and run the mixer.
  6. Add water and grind it into a smooth paste.
  7. Add the tempered ingredients.

Coconut Chutney-Version 1

Coconut Chutney can be made with many variations and it is an excellent combination with soft idlis,crispy dosa,hot vada/bajji/bonda.I am giving you five versions of coconut chutney which I usually make following mom.

Ingredients:

  • Coconut-1 cup grated
  • Green chilly-2
  • Tamarind-A Small piece
  • Salt-To taste
  • Oil-To temper

To temper:

  • Mustard seeds-1/2 tbsp
  • Urad dhal-1/2 tbsp
  • Curry leaves

Procedure:

  1. Heat oil in a kadai and add mustard seeds.
  2. When mustard seeds begin to crackle add urad dhal and curry leaves.
  3. Switch if off when curry leaves turn slightly crispy. Cool this.
  4. Add coconut,green chilly,tamarind and salt and grind it together.
  5. When it turns a bit coarse,blend it well and add water.
  6. Grind it into a smooth paste and add the tempered ingredients.