Coconut Thogayal

A Tamil-style coconut chutney/thogayal made with roasted lentils, coconut, and tamarind, pairs well with rice, idli, or dosa.

Ingredients

• 2 cups grated fresh coconut (thengai)

• 1 teaspoons mustard seeds (kadugu)

• 0.8 urad dal (ulundu paruppu)

• 0.3 channa dal (kadalai paruppu)

• 4 dried red chillies (vara milagai)

• 1 tamarind, marble-sized piece (puli)

• 0.3 teaspoons asafoetida (perungayam)

• 1 teaspoons salt (uppu)

• 1 tablespoons oil

• 0.5 cups water (thanni), as needed

Instructions

1. Roast the tempering in oil: Heat 1 tablespoons oil in a pan on medium heat. Once hot, add 1 teaspoons mustard seeds (kadugu), 0.8 urad dal (ulundu paruppu), 0.3 channa dal (kadalai paruppu), and 4 dried red chillies (vara milagai). Roast, stirring often, until the dals turn golden and everything smells fragrant. Set aside to cool slightly.

2. First grind: In a mixer, add 2 cups grated fresh coconut (thengai), 1 tamarind, marble-sized piece (puli), 0.3 teaspoons asafoetida (perungayam), 1 teaspoons salt (uppu), and the roasted red chillies (pull them out of the dal mix). Add 0.5 cups water (thanni), as needed and grind well — it should turn out quite moist and well ground, not dry or chunky.

3. Second grind: Add the roasted mustard seeds and dals to the mixer. Pulse briefly to combine — don't over-grind, or the dal turns mushy instead of staying slightly grainy.

4. Finish: Give it a final mix and adjust salt to taste.

Notes

Urad dal quantity is measured as a fraction of your "small rice cup" — 3/4 urad dal, 1/4 channa dal, as you specified. Adjust oil to your pan and taste. Grinding in two stages (coconut/tamarind/salt first, dal added after) keeps the texture from turning pasty.