Picnic Thuvayal

Ingredients

1. Grated coconut - 4 cups
2. Green chilli - 12 to 15 
3. Tamarind - Small amla size ball
4. Salt to taste
5. Urad dhal - 2 Tablespoons
6. Channa dhal - 2 Tablespoons
7. Mustard - 2 Teaspoon
8. Curry leaves - 15 leaves
9. Oil - 1.5 tablespoons
10. Asafoetida - 1 teaspoon
11. Ginger - 1/2 inch piece
12. Coriander leaves - optional

Procedure

• Heat 1.5 tablespoons oil and season mustard, channa dhal, uraal and asafoetida
• When the mustard splutters and the dhals change to golden color, add curry leaves and transfer to a cup
• Now again keep the same pan on the stove and saute the chilli and ginger for 3 minutes.
• Remove and add the coconut scraping to this pan and saute that for 5 minutes at low heat
• Add chilli, tamarind, ginger and salt with 3 tablespoons of water
• After 3 minutes of grinding, add the sauteed coconut scrapings with tablespooons of water and grind coarsely
• Then add all the fried seasonings and grind in the mixer for 3 minutes
• Remove from the mixer and eat with idli, dosai or uttapam.
• You can eat this with hot rice, oil one spoon and pappadum.