Coconut Thogaiyal

Thogayals and podis make very delectable rice accompaniments. Add some to hot steamed rice with some ghee and if we have a pachchidi to go with that is pure bliss.

This simple coconut thogaiyal is just one such dish. It is one of my husband's favourites too. So I make this quite often.

For thengai thogayal you may need
1 cup dessicated coconut
10 dry red chillies
4 teaspoons urad dhal
A small lemon size tamarind
½ teaspoon asafoetida powder
Salt to taste
2 teaspoons oil for roasting the dhal and chillies.
Oil and mustard seeds for tempering
Heat oil in a pan and roast the red chillies until they shine and are brittle, add the urad dhal and continue roasting until dhal is golden brown and the aroma of fried dhal arises. Switch off the stove.

Allow to cool.
Transfer this to the jar of a mixie and add tamarind, salt and the asafetida. Run the mixie at medium speed until the contents are powdered coarsely. Add the coconut and grind adding little amount of water until well blended still holding a coarse texture.
Transfer to a bowl. Temper with mustard seeds.
Serve with hot rice and vegetables.

This is yet another entry to Let's Go Nuts - Coconut event. hosted by Padmajha Suresh.