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Coconut Chutney/Thengai Thogayal My MIL's Version and Some Gupshup


By Enveetu Kitchen (Visit website)



A Very Long, unexpected break from blogworld. Came down to Chennai, thinking i will be able to do some justice to my blog too, but sadly, i couldnt literally touch the PC all these days. From the day i landed here @ Chennai, it was Shopping almost everyday till we reached the station to catch the train to Hyderabad for the Wedding!!! Even the security outside Kumaran/Pothys started asking us, "enna Madam, innaikuma??? :)"
Had a Great time @ the Wedding. Next Exciting thing after the wedding was the Blogger Meet!!!! So Happy to meet the face behind Great Blogs!!!!

Now Atlast found some time for my very own blog. Thengai Thogayal/Coconut Chutney is a condiment and it makes a great combo with idly/dosa & Rice. This is my MIL's Star Recipe. Every time My Hubby comes down to Chennai, This chutney is made almost everyday, exclusively for him!!! Now, this brings a J feeling to me!!! There are certain things that are so special in our life, nothing can replace them!!! one such thing in my dear hubby' s life is his Amma's Thengai thogayal. 
Now let go to the recipe



Ingredients

3 tbsp urad dal

1 cup freshly grated coconut/1/2 shell flesh of a medium-sized Coconut

9 nos Red Chillies

a small ball of tamarind  (Size of a Gooseberry)

a fistful of fresh Coriander

Salt to taste



Method

Roast urad dal and Red Chillies with little oil. Grind it with rest of the ingredients to a paste. I prefer it to be little coarse!!!! Transfer it to a bowl.



Heat 1tsp of oil and splutter mustard seeds and a pinch of hing and pour it over the thogayal/chutney. Enjoy with idly/dosa or even with rice.



This Thogayal stays fresh/Good for 2 days, when handled with care. Use a Clean,dry spoon and store it in Refrigerator.

Thachi Mamu with Thengai Thogayal, mmm!!!! yummy!!!







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