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A robust and coarse South Indian chutney made with freshly grated coconut, roasted urad dal, and dried red chilies. This thick, tangy, and spicy condiment, known as thuvaiyal, is traditionally served mixed with hot rice and a dollop of ghee or as a side for idli and dosa.
For 6 servings
Roast Lentils and Spices
Grind the Thuvaiyal
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A robust and coarse South Indian chutney made with freshly grated coconut, roasted urad dal, and dried red chilies. This thick, tangy, and spicy condiment, known as thuvaiyal, is traditionally served mixed with hot rice and a dollop of ghee or as a side for idli and dosa.
This south_indian recipe takes 20 minutes to prepare and yields 6 servings. At 106.31 calories per serving with 2.07g of protein, it's a beginner-friendly recipe perfect for side or lunch or dinner.
Prepare the Tempering (Tadka)
Combine and Serve
Add 2-3 cloves of fresh garlic and roast them along with the urad dal for a pungent and aromatic variation.
Incorporate a 1/2-inch piece of fresh ginger while grinding the chutney for a sharp, zesty flavor.
Add a small handful of fresh mint leaves (pudina) or coriander leaves (dhania) to the blender for a fresh, herby twist.
Use a combination of 1 tablespoon urad dal and 1 tablespoon chana dal for a more complex nutty flavor.
Coconut provides Medium-Chain Triglycerides (MCTs), a type of saturated fat that is easily digested and converted into energy by the body.
The combination of coconut and urad dal offers significant dietary fiber, which aids in digestion, promotes satiety, and supports overall gut health.
Urad dal is an excellent source of plant-based protein, which is essential for building and repairing tissues and maintaining muscle mass.
Coconut is a good source of manganese, which is crucial for bone health, metabolism, and antioxidant function.
A single serving of approximately 2 tablespoons (30g) contains around 70-90 calories, primarily from the coconut and oil.
Yes, in moderation. It's a good source of healthy fats from coconut, plant-based protein from urad dal, and dietary fiber. However, it is calorie-dense, so portion control is important for a balanced diet.
A thuvaiyal is typically much thicker and coarser than a chutney. It's made with very little water and is often substantial enough to be mixed directly with rice, whereas chutneys are usually smoother and served as a side dip for dishes like idli and dosa.
You can store it in an airtight container in the refrigerator for up to 4 days. Since it contains fresh coconut, it's best consumed fresh.
Fresh coconut is highly recommended for the best flavor. If you must use desiccated coconut, soak it in 2-3 tablespoons of warm water for 15 minutes before grinding. If using frozen, ensure it is completely thawed to room temperature.
You can balance the spice by adding a little more grated coconut and a small piece of jaggery and grinding again. Serving it with yogurt or curd rice also helps to mellow the heat.