PICNIC THUVAIYAL

INGREDIENTS :


Grated Coconut;               4 cups

Green chilli                       12-15 nos

Tamarind                           Amla size Balll

Salt                                    To taste

Urid Dhal                         2 Table spoon

Channa Dhal                     2Table spoon

Mustard                             2 Teaspoon

Curryleaves                        15 leaves

Oil                                       1 1/2 Tablespoon

Asafoedita                           1 Teaspoon

ginger                                   1/2 " piece

coriander leaves                    optional


PROCEDURE:    

Heat 11/2 Tablespoon oil and season mustard,channadhal,uriddha land Asafoedita. When the mustard splutters and the dhals change to golden colour,add curry leaves.Transfer them 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 scrappings to the pan and saute that for 5 minutes at low heat.Now add chilli,Tmarind ginger
and salt with 3 table spoon of water. After 3 minutes of grinding  add the sauted coconut scrapings with 4 tablespoon of waterand grind coarsely.Then add all fried seasonings and allow the mixie to run for 3 minutes. Now remove the mixture from the grinder and is ready to use with iddli,Dosa  and uthappam.Eve you can mix with hot rice and a teaspoon of oil and eat along with fried  pappads.or fried rice vadams.