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+ servings
Sweet + Kara Lemon Idiyappam / Sevai + Coconut Thogayal

Coconut Thogayal

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Course Breakfast, Snack
Cuisine South Indian
Servings 1


  • 1 tsp oil
  • 1 tbsp oil for tempering
  • 3 dry red chillies
  • 1/2 cup urad dahl
  • 1/2 cup dry coconut
  • 1 tbsp tamarind paste
  • Salt to taste
  • 1 cup Water, as needed
  • 1 tsp mustard seeds
  • 10 curry leaves
  • 1/4 tsp asafoetida


  • Heat oil in a kadai. Once hot add the dry red chillies and saute for a minute.
  • Add urad dhal and cook  it until roasted. It takes about 15 minutes on medium heat
  • Switch off the flame and add tamarind paste and coconut.
  • Once cooled, grind to a paste with water. Add salt and mix well to combine.
  • For tempering, heat oil and add mustard seeds, asafotida and curry leaves. Cook for a minute. Pour this over the chutney and serve.
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