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.
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
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.
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 .