Thengai Thogayal / Kobbari Pachidi is one of the most common item in the festival menu. Also, we could see this item along with some spicy vegetable fry during normal days. Fresh coconuts are always tastier and they taste better if its made with a good punch. Even today, I like to scrap the coconut flakes instead of cutting them across and grinding them with spices.
Ingredients
Fresh Coconut shredded - 1 Cup
Oil - 1 tbsp
Hing /Asafoetida - 1 Dash
Urad Dal / Minna Pappu / Ulutham Paruppu - 1 tbsp
Dry Red Chillies - 6 -7
Tamarind - 1 small piece
Curry Leaves - 5 or 6
Mustard Seeds - 1 tsp
Cumin Seeds / Jeera - 1 tsp
Salt - To Taste
Jaggery - 1 tiny piece
Method
- Using a proper shredder, take out the fresh coconut flakes and keep them ready.
- In the pan, add oil first. When its heated, add Hing, Urad Dal , dry red chillies and roast them slightly on medium flame.
- When they turn golden brown, add the tamarind, jaggery and mix them well. Switch off the flame.
- Add the coconut flakes into the pan and mix them very well and transfer them to the grinder jar.
- Grind them coarsely and add required amount of salt and keep the thogayal ready.
- In a separate tempering pan, add oil and when its heated, add Mustard Seeds, Cumin Seeds, little urad dal, curry leaves and fry them for few seconds.
- Pour the tadka over the Thogayal/Pachidi and serve with hot rice.
Tips
Dont reduce the spice level. If the coconut is sweeter, it might reduce the spicyness of the Thogayal.
