|1 cup Grated Coconut||6-8 Dry Red Chillies||Oil|
|1/2 cup Urad Dal||1 tsp Mustard Seeds||Salt|
|1/2 cup Fresh Dhania||6-8 Curry Leaves|
|1 pinch Hing|
|4-6 pcs Tamarind|
In a skillet, heat 3-4 tsp oil and roast the urad dal and dry red chillies until gonden.
Add the fresh Dhania and tamarind and saute for a minute or so.
Turn the heat off and add the grated coconut and saute it in the heat of the pan for a minute.
Grind this mixture dry without adding any water to get a moist to semi-dry chutney.
Splutter mustard seeds and curry leaves with some hing.
Garnish the thogayal with this tadka and serve with hot rice.