Chutney chammuch!

The Asian Age.  | namita gupta

Life, Food

Danseuse Padmini Ravi shares her favourite recipeThengai thogayal, an Iyengar household favourite.

Danseuse Padmini Ravi
  • 1/2 Coconut

    •
  • 4 tbsp Urad dal

  • 2 Red chillies

  • 1/2 Coconut

  • 4 tbsp Urad dal

  • 2 Red chillies

  • Curry leaves

  • 1/2 Coconut

  • 4 tbsp Urad dal

  • 2 Red chillies

  • Curry leaves

  • 1/2 Coconut

  • 4 tbsp Urad dal

  • 2 Red chillies

  • Curry leaves

  • Asafoetida, for taste

  • 1/2 Coconut

  • 4 tbsp Urad dal

  • 2 Red chillies

  • Curry leaves

  • Asafoetida, for taste

  • 1/2 Coconut

  • 4 tbsp Urad dal

  • 2 Red chillies

  • Curry leaves

  • Asafoetida, for taste

  • A pinch of tamarind

  • 1/2 Coconut

  • 4 tbsp Urad dal

  • 2 Red chillies

  • Curry leaves

  • Asafoetida, for taste

  • A pinch of tamarind

  • Fry urad dal in two tsp oil until golden brown.

  • Add red chillies and fry for 20 seconds.

  • Grind fried dal with fresh grated coconut, curry leaves, tamarind, a pinch of asafoetida and salt. Grind to a thick paste. Season with mustard.

    •
  • Fry urad dal in two tsp oil until golden brown.

  • Add red chillies and fry for 20 seconds.

  • Grind fried dal with fresh grated coconut, curry leaves, tamarind, a pinch of asafoetida and salt. Grind to a thick paste. Season with mustard.

  • Goes well with hot idlis, dosas or hot rice.

  • Fry urad dal in two tsp oil until golden brown.

  • Add red chillies and fry for 20 seconds.

  • Grind fried dal with fresh grated coconut, curry leaves, tamarind, a pinch of asafoetida and salt. Grind to a thick paste. Season with mustard.

  • Goes well with hot idlis, dosas or hot rice.

    • Ingredients:

    • 1/2 Coconut
    • 4 tbsp Urad dal
    • 2 Red chillies
    • Curry leaves
    • Asafoetida, for taste
    • A pinch of tamarind

    Method:

    • Fry urad dal in two tsp oil until golden brown.
    • Add red chillies and fry for 20 seconds.
    • Grind fried dal with fresh grated coconut, curry leaves, tamarind, a pinch of asafoetida and salt. Grind to a thick paste. Season with mustard.
    • Goes well with hot idlis, dosas or hot rice.

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