Coconut curry leaves chutney | Thengai Kariveppilai Thuvaiyal

Coconut curry leaves chutney (thuvaiyal) easy and healthy thuvaiyal for your lunch with a plate of warm rice. We prepare different types of kuzhambu everyday for lunch. But sometimes it will be boring to cook or  you feel tired when you do not have energy in your body. In that situation, this quick thuvaiyal is the best one for your lunch. The thuvaiyal is mixed with the hot rice and served with appalam and sundakkai vathal. We prepare this thuvaiyal during fasting days like shasthi, kiruthikai and sathurthi. After the fasting is over, we mix the cooked rice (pacharisi sadham) with a tbsp of this curry leaves chutney  swirled with a few tablespoons of gingely oil.

This coconut curry leaves thuvaiyal includes ingredients like grated coconuts, curry leaves, asafoetida, tamarind and red chillies. All the ingredients are handy and you can grind it within 5 minutes. For this chutney, the only work you have to do is grating the coconut. There are many frozen grated coconuts or coconut powder, but nothing tastes better like the fresh grated coconuts. We have to add a good amount of red chillies, tamarind and asafoetida powder as it gives the main flavour for this thuvaiyal. Plus, if we reduce any one of the ingredients, it won't taste good when we mix it with rice. Finally, use fresh and tender curry leaves for this thuvaiyal because it is the star ingredient in this dish.



Coconut curry leaves chutney - Thengai kariveppilai thuvaiyal  Recipe 
 

Prep time : 5 minutes
Cook time : 5 minutes
Serves : 4
Category : chutney
Author : Muthulakshmi Madhavakrishnan

Ingredients

• half big coconut or 1.5 cups grated coconut
• 10 to 12 red chillies
• 2 tsp tamarind
• 1 tsp asafoetida powder or small piece compounded asafoetida
• a handful of fresh curry leaves
• 1/2 tsp gingely oil
• salt to taste

Cooking Directions

1. Heat 1/2 tsp of oil in a frying pan and roast the red chillies for a minute and transfer it to a plate. If you are using compounded asafoetida roast them separately and keep it ready.
2. Grate the coconuts without any brown parts and soak the tamarind in water for 10 minutes.
3. Take a mixer jar and add the roasted red chillies, soaked tamarind and required salt. Grind them with little water.
4. Next, add the grated coconut and little water. Grind them coarsely.
5. Finally add the fresh curry leaves and asafoetida powder or roasted compounded asafoetida and grind it.

Coconut curry leaves chutney - Thengai kariveppilai thuvaiyal  with step  by step photos

Heat 1/2 tsp of oil in a frying pan and roast the red chillies for a minute and transfer it to a plate. If you are using compounded asafoetida roast them separately and keep it ready. Grate the coconuts without any brown parts and soak the tamarind in water for 10 minutes.

Take a mixer jar and add the roasted red chillies, soaked tamarind and required salt. Grind them with little water.

Next, add the grated coconut and little water. Grind them coarsely.

Finally add the fresh curry leaves and asafoetida powder or roasted compounded asafoetida and grind it. Do not grind it nicely.