Tuesday “Samaithu Paar” Series- Coconut Chutney/Thengai Thuvaiyal

Every South Indian cook has at least one good thuvaiyal recipe in her repertoire. And most often it is coconut thuvaiyal which is simple and flavorful. The combination of coconut thuvaiyal and poricha kootu is always a winner. This thuvaiyal recipe from Meenakshi Ammal’s “Cook and See Part1” is very different from the traditional coconut chutney served alongside idli and dosa in most south Indian restaurants. Grated coconut is roasted to perfection and ground along with spices and tamarind adding very little water. The result is a slightly coarse paste which is a delicious accompaniment to rice.

coconut thuvaiyal


1 cup grated coconut

5 dried red chilies

1 teaspoon mustard seeds

2 teaspoons black gram/urad dal

1/2 teaspoon asafetida powder

1 teaspoon tamarind paste

2 teaspoons oil



1. Heat oil in a pan and when its hot, add mustard seeds. Let it pop.

2. Add urad dal and fry till it turns reddish brown, about a minute.

3. Add dried red chilies and fry for 30 seconds.

4. Add grated coconut and fry till it turns reddish brown. Turn off the heat and let it cool.

5.Grind the above along with tamarind paste mixed in a teaspoon of water and salt. Add another teaspoon of water if required and grind to a coarse paste.


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