Thengai thuvayal ( Coconut Chutney)

• 2 teaspoons ( any cooking oil)

• 2 dried red chillies ( If the chillies are mild add 4 chillies)

• 1 spoon Urad dal

• Pinch of asafoetida

•  1 cup freshly grated coconut

• 1 teaspoon tamarind concentrate, diluted 

• 5 tablespoons water

• Salt for taste

• 1 teaspoon jaggery ( option)

• 1 teaspoon mustard seeds

 

 

Heat the oil and fry the red chillies, lentils and asafoetida until the lentils trun brown.

Remove from the heat and mix in the coconut.

 

Combine with the tamarind, jaggery or sugar and salt in a blender and add enough water make smooth paste

 

Heat the remaining oil in a small saucepan and fry the mustard seeds until they pop, then pour into the chutney, serve cold.