Pearl Onions (Chinna Vengayam) : 1/2 kg
Fresh grated coconut : 1/2 cup
Tamarind : 1 gooseberry size
Red chillies : 7-8
Asafoetida (Hing/Peringayam) : 1/2 tsp
Jaggery : 1/4 tsp
Oil : 2 tbsp
Salt to taste
Method
- Take oil in a pan and saute onions and coconut separately till golden brown.
- Allow to cool a little, add all other ingredients and grind to a fine paste by adding as little water as possible to get a thick thovayal.
- This yummy dish can be served with idli, dosa or chapathi.
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