Ingredients

• 2 tbsp - urad dal
• 1 tbsp - channa dal
• 1/2 - grated coconut
• 2 marbles - tamarind dissolved in 1/4 cup of water
• 5 - red chillies
• 3 tsp - gingely oil
• Asafoetida to taste
• Cumin - 1/4 tsp
• Mustard - 1/2 tsp
• Salt to taste

How to Make Coconut Thohayal

• Heat oil in a pan. Add the urad and channa dal and fry until an aroma comes.
• Add the asafoetida and salt as well.
• Transfer the above to a blender with the tamarind, chillies and grind for about 15-20 sec
• Then add the grated coconut and grind thoroughly.
• Season oil with cumin and mustard, and pour over the chutney