Tempting Thuvaiyal

Pudukottai  Thuvaiyal

Pudukottai  is located  near  Trichy  in Tamil-Nadu . Pudukottai  is famous for the Bhuvaneswari Amman Temple which is just beautiful. My mother learnt this recipe from this temple kitchen. The speciality of this thuvaiyal is whole coriander seeds are used  which gives a nice flavour and aroma. Coriander seeds have a lot of medicinal property , rich in iron , potassium, calcium, folic acid and vitamin A, K, and C. Pudukottai thuvaiyal  is best served with chapatti or piping hot rice with ghee , chips and a  raitha. I am immensely happy to share this preparation with all of you, which we have enjoyed from our childhood days. Thuvaiyal is a little thick chutney.  Happy Cooking.

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Ingredients

Freshly grated coconut –  2 cups

Whole coriander (Dhania) seeds – 3 tablespoons

Dry Kashmiri red chillies- 5

Urad  dal – 1 tablespoon

Channa dal – 1  teaspoon

Tamarind paste – 1 teaspoon

Salt to taste

Jaggery  –  a small piece

Asafoetida powder –  2 pinches

Oil –  1 tablespoon

Method

Heat a pan. Add oil . First fry the red chillies and keep it aside. Next fry the urad dal, channa dal and whole coriander seeds till golden, on sim flame. Add asafoetida powder. Switch off the stove. Put it in a plate to cool. Add salt, jaggery, fried red chillies, tamarind paste            and grated coconut. Blend the mix with very little water to a thick paste. Store in a container. Stays good for 2 days when kept in the refrigerator.

Chef’s Tips

1) Do not over roast the coriander seeds as the taste and colour will change.

2) Using Kashmiri chillies gives a good colour to the dish .

 

 

 

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