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Coconut Thuvayal

Sweet and sour chutney. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Coconut, Whole Red Chilli
Cuisine Kerala
Course Pickles, Jams and Chutneys
Prep Time 6-10 minutes
Cook time 16-20 minutes
Serve 4
Taste Sweet and Sour
Level of Cooking Easy
Others Veg
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Ingredients list for Coconut Thuvayal

  • 1 cup Coconut
  • 1 teaspoon Whole Red Chilli
  • 3 teaspoons Split black gram skinless (dhuli urad dal)
  • 6 Whole dry red chilli
  • 1/2 lemon Tamarind
  • to taste Salt
  • 1/4 teaspoon Asafoetida
  • 4 tablespoons Gingelly oil

Method

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  1. Heat oil and fry mustard seeds, dal and red chillies till golden brown. Add the tamarind, salt, asafoetida and then finally the coconut. Stir well and continue frying for a couple of more minutes. Remove, cool and grind to a light but coarse paste. Add just sufficient water to make a thick, stiff paste.

Nutrition Info

Calories 1116
Carbohydrates 9.6
Protein 26.4
Fat 107.9
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