This dish is known as Thengai (coconut)Thogayal in Tamil Nadu, Tenkai (coconut) Pachadi in Andhra Pradesh
A quick and easy dish to prepare taking under 10 minutes if you have the grated coconut handy. (Grated Coconut is readily available in the local produce markets as well) or you can grate the coconut and store it in the freezer, which lasts for a month or so and can be used from time to time. This dish has a very low shelf life and hence tastes great when consumed fresh
Ingredients to serve 6 people
2 Cups of Grated Coconut
1 Inch Tamarind
1Tbs Oil
2 Tsp Mustard Seeds
1 Tsp Urad Dal
½ Tsp Fenugreek Seeds (optional)
1-2 Red Chillies
½ inch Asafoetida OR
¼ Tsp Asafoetida Powder
1-2 Tsp Salt
Thengai Thogayal
Preparation
Heat the oil in the pan
Add the mustard seeds, urad dal, fenugreek seeds, red chillies and asafoetida
Fry for a couple of minutes until the dal turns golden brown (take out one teaspoon of the fried urad dal and keep aside)
Add the freshly grated coconut to the above seasoning
Cool and grind the above with the tamarind, a bit of water and salt into a soft mixture.
Add the teaspoon of the fried ural dal as garnishing on the top
The Chutney or Thogayal is now ready to be served.
Note: This can be mixed with plain cooked rice and eaten or as an accompaniment
The number of red chillies can be increased or decreased to suit the palate of the individuals.