Thengaai Chutney/Coconut Chutney


Grated Coconut: 1 cup

Pottu kadalai/Roasted Channa Dal: 2 tbsps

Green Chillies: to taste

Salt: To taste

Curry Leaves: 2 sprigs

* Roasted Channa dal is available in Indian stores.


Grind all of the above & season with Mustard seeds & one dried red chilli.

PS: I learnt this recipe from our domestic help in India. I like this version better than what I have made in the past.


Paruppu thogaiyal


Toor dal – 1/2 cup

Peppercorns – 15 or so

Dried Red Chillies – 2

Ghee – 1/2 tsp


Fry toor dal in ghee till golden red in colour.

Set aside.

Dry roast peppercorns & red chillies for couple of seconds.

Grind all of them by adding salt & little water.

BINGO! Paruppu thugaiyal ready.