Friday, July 30, 2010

Puli Thogayal (Tamarind Chutney With Coconut)

Here is a tangy chutney to spice up a simple meal! You can make it mild or as hot as you like by adjusting the number of the dry red chilies. It is a classic thogayal (thick chutney) that usually accompanies mild curries or dals like Molakootal, Molagushyam, or Simple Dal. Sauteed sorrel or gongura leaves may be used instead of the tamarind. Other tasty additions are fresh garlic cloves or sauteed onions.

Puli Thogayal is wonderful mixed with hot steamed rice, with roti or toast, in sandwiches, etc. Puli means tamarind or sour and the 'l' is pronounced as in 'pole' and not as in 'peel'.


1 tsp oil
2 Tbsp Chana Dal
2 Tbsp Urad Dal
1 Tbsp Whole Coriander Seeds (Dhania)
1/4 tsp Whole Fenugreek Seeds (Methi)
1 pinch Asafetida
2 or more Dry Red Chilies, to taste
1" ball Dry Tamarind Pulp
1/2 cup Fresh Coconut, grated or chopped
1/2 tsp Sea Salt or to taste


Heat the oil in a small pan and add the dals, seeds, and chilies; break the chilies, shake out and discard their seeds if you like a mild thogayal. Cook stirring until fragrant and lightly browned.

Add the coconut and stir cook until fragrant, about 2 or 3 minutes.

Let cool slightly and stir in asafetida. Cool to room temperature.

Place all the ingredients in a blender container and process into a smooth paste using just enough water to make blending feasible.

Remove and store in a clean covered container/jar. The Puli Thogayal will stay fresh for a week or so.

Serve at room temperature or cold. Delicious served with Yogurt Rice.


Anonymous said...

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Geetha said...

Hello Anon, Thank you for visiting the blog. I am not sure why you are not able to view the blog within Opera. Perhaps you might consider using another browser. I hope that will work. Happy cooking! - G