What's the difference between thovayal and chutney...I am curious too. From where I grow up from...thovayal is a side dish for rice so basically lunch and which also means normally it will be vegetarian. As for chutneys, we get with our dosas and idlis.
Thovayal is always thicker and my mum would always ball them like you see in picture below. Chutneys are more liquid (although I make them a little)
Ingredients
1/4 cup of grated coconuts
4-5 of dried chillies
2 tbs of urad dhall
1 tbs of channa dhall
salt to season
a small pinch of tamarind.
oil for roasting
Method
1. In a pan, heat some oil and once it is hot, fry the urad dhall, dried chillies and channa dhalltill the urad dhall is golden in colour on a medium heat. Set aside
2. In the same pan, light fry the grated coconut for 1 - 2 mins. Careful not to burnt them and set aside to cool down.
3. Once cool down, in a grinder, grind the coconut and tempering ingredients, with some salt and tamarind with a little water. Grind it well till is smooth.
4. Serve it with rice, rasam or sambar and some pappad and pickle.
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