Ingredients:

Grated Coconut – 1/2 cup

Red Chilli – 2-3 nos

Salt – as required

Asafoetida – a pinch

Water – as required

Method:

1. Add coconut, red chilli, salt, asafoetida to mixie jar and ground to a semi-fine paste adding little water.

2. If interested you can add little curry and coriander leaves before grinding. (This is purely optional as some might not like the change in color)

Easy Coconut Thuvayal can be served with rice and as a side dish for dosa or idli.

Ingredients:

Mint leaves – 2 cups

Tamarind- a small piece

Green chilli – 1

Red chilli- 2

Coconut- 2 tsp(optional)

Urad dhal – 3 tsp

Asafoetida- a pinch

Ginger- a small piece

Oil – 2 tsp

Method:

1. Take a pan, add 1 tsp oil and fry the mint leaves along with green chilli and keep them aside.

2. Now take the pan, add 1 tsp oil and fry urad dhal, tamarind, red chilli, ginger.

3. Allow it cool and grind all the fried material along with coconut, asafoetida and salt.

4. Add little water and make a fine paste.
This thuvayal can be had with hot cooked rice by adding little oil.

Ingredients:

Channa Dhal – 1 cup

Red chilli – 3/4 cup

Dry coconut – 1/2 cup

Curry leaves – hand full

Salt – as required

Oil – to fry

Method:

1. Take a pan, add 2 tsp oil and fry channa dhal, chilli, dry coconut and curry leaves.

2. Allow them to turn golden brown.

3. Turn off the stove and allow them to cool and grind them with out adding water.

4. Do not grind to very fine powder.

5. Store it in a air tight container for maximum 2 weeks.

It can be added to all side dish or curries. This gives a nice flavour and aroma of coconut and fried channa.

Ingredients:

Urad dhal – 1 cup
Channa dhal – 1/4 cup
Red chilli – 1/2 cup
Sesame seeds – 2 tsp
Salt – to taste

Method:

1. Take a pan, fry urad dhal, channa dhal,

Idli Molaga Podi

sesame seeds and red chilli separately.
2. Allow it to cool down.
3. Grind all the roasted ingredients along with salt to a fine powder.

Ingredients:

Urad dhal – 5 tsp
red chilli – 5
asafoetida – a pinch
tamarind – a small piece
Grated coconut – 3/4 cup
salt – to taste
Oil – 2 tsp
curry leaves to garnish.

Method:

1. Take a pan, add oil and fry urad dhal, red chillies and tamarind.
2. Allow it to cool down.
3. Grind it into a fine paste by adding grated coconut, salt, asafoetida and water.
4. Transfer to bowl and garnish with curry leaves.
5. Serve with rice, idly, dosa, adai etc.,