THENGAI THOVIYAL(COCONUT CHUTNEY)

Grated Fresh coconut 200G    

Green chillies 20G            

Chana dal 25G                     

Salt To taste                        

Coconut water 40G         

Mustard seeds 5G             

Whole red chillies 8G     

Oil 15ML

PROCEDURE

                                          

1.    Put green chillies, grated coconut, roasted chana dal, salt and coconut water into blender and make paste.

2.    For tempering: Add oil in sauté pan allow to heat. Add mustard seeds, curry leaves and whole red chillies and cook. 

3.    Add this tempering to the coconut paste and serve.