कोकोनट थोगयल | Coconut Thogyal | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

A slightly thicker and spicier version of your favourite coconut chutney blended along with roasted dals, which is also a very popular accompaniment in the South-Indian cuisine.
COCONUT THOGYAL

Ingredients

1 cup scraped coconut
¼ cup split skinless black gram ( dhuli urad dal)
2 tbsps split Bengal gram (chana dal)
6-8 dried red chillies
1 tsp oil
1 lemon sized tamarind ball
Salt to taste
¼ tsp asafoetida (hing)

Method

1. Heat a nonstick pan. Dry roast urad dal till golden brown. Transfer in a plate and set aside to cool.
2. Dry roast Bengal gram till golden brown in a same non-stick pan. Transfer in thw same plate and set aside to cool.
3. Heat a nonstick pan, add dried red chillies, oil, tamarind, coconut and sauté for a minute. Transfer in a plate and allow to cool.
4. Transfer all the roasted ingredients in a blender jar, add salt, asafoetida, ½ cup water, and grind to fine paste.
5. Serve.

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