Thengai Thugayal (Coconut Chutney)

Introduction:
Thugayals are a class of South Indian chutneys that require pre-roasting/frying of some ingredients (typically udad dal, dried red chillies, tamarind and asafoetida) which are then ground into a paste (usually with grated coconut). The recipes are quick and easy and they make excellent sides for rice or chapatis when you're too tired to think of anything else for lunch/dinner. This recipe is for the basic thugayal, but there are tons of thugayal recipes out there which involve the same core ingredients.

Ingredients:
Grated coconut - 3/4 cup
Udad dal - 1/8 cup
Dried red chillies - 4-5
Asafoetida - a pinch
Tamarind concentrate - 1/4 tsp
Salt - to taste
Oil - 1 tsp

For garnish (optional):
Curry leaves - 4-5
Udad dal - 1/2 tsp
Mustard seeds - 1/2 tsp

Servings: 2-3
Cooking time: 5-10 min

Method:
In a non-stick wok, heat the oil . Add the asafoetida, udad dal and red chillies when the oil is hot. As the udad dal starts to sputter, mix in the tamarind paste and stir for a few minutes to coat evenly. Remove from flame and cool for a couple of minutes. Transfer to blender with salt and 1/4 cup of water. Blend into a coarse paste. Add the grated coconut bit by bit, adding small amounts of water (we're going for paste consistency, so don't add too much) if necessary, and grind into a coarse or fine paste (up to you). For garnish, you can decorate with fresh curry leaves, or sputter the curry leaves, udad dal and mustard seeds in 1 tsp of oil for an added crunch.
The thugayal can be refrigerated for a few days. Serve with hot rice or chapatis, adding some oil/butter if you like.

Author: Shrinkingsodacan
Source: Traditional recipe