Coconut Curry leaves Chutney -Thengai Thuvayal

Coconut chutney (தேங்காய் துவையல்) is a side dish that can be prepared in no time. The best  part is you can eat this with pretty much everything. My hubby mixes this chutney with steamed rice and some sesame oil and eats it for lunch.

My grand mom used to make this recipe with a lot of curry leaves.She did not have a single strand of gray hair till she turned seventy. She said that her secret was eating a lot of curry leaves. Now I don't know if this is true, but the chutney is really yummy and its very nutritious.

Curry leaves are green in color and unique to South India. They have an interesting aroma and flavor. You will find them being used as flavor enhancers in South Indian dishes. Almost all South Indian dishes will call for the oil to be tempered with curry leaves. You can find  semi- fresh curry leaves now in almost all Indian grocery stores in the US. They are usually pretty good.

Ingredients:

• 1/2 Cup of fresh Curry Leaves or 1  1/2 tbsp Curry Leaves powder.
• 2 1/2 tbsp Grated Coconut.
• 2 small Onions.
• 2 green Chilies.
• 1 Garlic pod.
• A gooseberry size Tamarind or 1/2 Small Tomato.
• Oil for tempering
• Salt to taste.

To Temper:

• 1 /2 tbsp Mustard Seeds.
• 1/2 tbsp Urad dal.

Method:

• Chop the Onions and Chilis into medium size pieces.
• I had some curry leaves powder left over and I used it , for best flavor use fresh curry leaves.
• You can use Shallots instead of regular onions.I feel that the Shallots makes the chutney taste better.
• Heat oil in a frying pan and temper it with Mustard seeds and Urad dal.

• Add Garlic, Chilis and the chopped Onions and saute till onions turn translucent.

• Add curry leaves /curry leaves powder and saute till the raw smell dissipates.

• Add Tamarind ,coconut and Salt and saute for a minute.
• Cool the mixture and grind it a blender.

• Coconut Chutney (தேங்காய் துவையல்) is ready to be served.

Check the other similar breakfast recipes here

linking this to 
 Vardhinis page and nandoos kitchen