Coconut Thuvayal Sweet and sour chutney. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 16 Jun 2016 in Recipes Course 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 Advertisment 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 Advertisment 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 #Asafoetida #Coconut #Gingelly oil #Salt #Split black gram skinless (dhuli urad dal) #Tamarind #Whole dry red chilli Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article