Coconut Thuvaiyal for Rice
Coconut Thuvaiyal/Thogayal is a classic accompaniment for rice and rice based dishes, like Puliyodarai or Tamarind Rice. Puliyodarai is a traditional Tamil food made with tamarind extract. This thick chutney is found in South Indian cuisine, especially in Tamil Nadu.
Coconut thuvaiyal is made with both dry chilly and black pepper. You must use both to make this thuvaiyal. I always makes this chutney anytime I eat puliyodarai. My grandmother always makes it on weekends for us as an accompaniment to vendhaya choru or Fenugreek Kanji. As I am writing this my mouth is watering thinking about this kanji. My sister makes the kanji well. Let us know how you liked this thuvaiyal and we will share the kanji recipe soon.
Shelf Life:It has a very short shelf life so store it in fridge immediately. It stays fresh for couple of days in fridge. Another option is to roast the coconut before blending and will be good for travel. But consume within a day.
Serve with:
- The best accompaniment for vendhaya choru & Puliyodarai.
- Goes well with Lemon rice,
- Rice and rasam with this thuvaiyal as side
First pulse all the dry ingredient in the blender. Check the spice level and add mor chilly or a couple of whole peppercorns.
Then add water 1 Tbsp at a time and make a thick paste.
Ingredients
Equipment
Method
- Pulse everything together except water in the blender. Check the spice and salt. add more if needed
- It should be a thick paste . Add water little by little 1 Tbsp at a time
- serve with hot tamrind rice
Notes
- please be careful while adding water, consistency should be thick.
- Very less shelf time .
- It stays fresh for couple of days in fridge.
- If you roast the coconut before blending, it will be good for travel too.