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Saturday, August 25, 2012

Thengai Parupu Thuvaiyal

Coconut Lentil/Dal Chutney


Ingredients: Quantity
Fresh grated coconut 1 cup
Toor Dal 2 tbsp
Urad Dal 1 tbsp + 1 tsp
Roasted Gram Dal 2 tbsp
Green Chilli 1 nos
Dry Red Chilli 3 nos
Mustard Seeds 1 1/2 tsp
Curry leaves 2 strands
Asafoetida 1/4 tsp
Cumin Seeds 1/4 tsp
Garlic 1 nos
Chopped Coriander leaves 1 tbsp
Tamarind paste 2 tsp
Salt To taste
Oil 1 tbsp + 1 tsp


Preparation:
1) Heat 1 tbsp oil in a small fry pan and fry 1/2 tsp mustard seeds, half of the curry leaves, 1 tbsp Urad dal and all the other ingredients except coconut and tamarind paste.
2) Fry them on low heat until they turn golden in color .
3) Mix the coconut and tamarind paste to it and grind to a coarse paste adding 2 tbsp water.
4) Heat 1 tsp oil and temper the mustard seeds, Urad dal and curry leaves and add it to the thuvaiyal/cutney. Serve it with rice and rasam, sambar or dosa.

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