Coconut thuvayal /Chutney

By | January 29, 2017

This is a humble, simple coconut thuvayal. Coconut thuvayal along with some hot rice in a cold weather is heaven.( Those who haven’t tried, should give a try)?.




Coconut – 1/2 cup grated

Channa dal – 2 tbsn

Urad dal – 1 tbsn

Dry red chilies – 2 or 3

Garlic pod – 1

Asafoetida – a generous pinch

Curry Leaves – few

Coriander leaves – few

Tamarind – a small pinch

Salt – as required

Oil – 1 tsn


  • Heat oil in a pan. Saute urad dal, channa dal.
  • When it turns golden ,add dry red chillies, curry leaves. Add asafoetida.
  • When it turns dark ,add grated coconut. Saute till golden.
  • Add coriander leaves.Switch off.
  • When it cools down blend it along with tamarind and required salt to coarse chutney.
  • Serve along with hot rice.




  1. Add only little water while blending.









18 thoughts on “Coconut thuvayal /Chutney

  1. Felicia Denise

    I live in Arizona, and some of these ingredients are difficult to find. I know fresh is always best, but is there a certain type of store I should look for here…or online…or are there good substitutions? Thanks!


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