Tuesday, November 17, 2009

Coconut Thogayal

1 cup Grated Coconut6-8 Dry Red ChilliesOil
1/2 cup Urad Dal1 tsp Mustard SeedsSalt
1/2 cup Fresh Dhania6-8 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.

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