Spicy Coconut Thuvayal

Recipe by
Total Time:
20 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Grind Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Dudhi (Bottlegourd) Peel Chutney, Banana Chutney, Sweet and Sour Ginger Sambal , Sambal Belacan

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  • Coconut powder - 1 cup
  • Red chillies - 5
  • urad dal- 1/2 cup
  • Tamarind paste - 1/2 tsp
  • Mustard seeds - 1 tsp
  • Asafoetida - 1 pinch
  • Coriander leaves to taste
  • Salt to taste
  • Oil - 1 tsp
  • Water - 2 tbsp

How to Make Spicy Coconut Thuvayal

  • Roast the coconut powder to a light brown colour without oil. Keep aside.
  • Pour the oil, fry the mustard seeds, red chillies and urad dal.
  • Add asafoetida to this mixture and fry till golden colour is achieved.
  • Let it cool for 5 mins. Then grind the above mixture finely.
  • Add the tamarind paste and salt to taste.
  • Now add the coconut powder and coriander leaves and grind again.
  • Add 2 tbsps of water (the consistency of the mixture should be enough to roll into a ball). Serve hot with steamed rice and fresh chapattis.