Coconut Thogayal

How to Prepare

1. Grate the fresh coconut if not using store-bought grated coconut (2 cups).
2. Heat 2 tablespoons of oil in a pan over medium heat.
3. Add 10 dried red chilies
4. 1/2 cup urad dal, and 2 teaspoons asafoetida. Sauté until the dal turns golden brown (about 2-3 minutes).
5. Add the grated coconut to the pan and sauté for another 2 minutes until it releases a nutty aroma. Do not overcook.
6. Turn off the heat and let the mixture cool completely (about 10 minutes).
7. Transfer the cooled mixture to a mixer/blender. Add 1 cup tamarind paste and salt to taste.
8. Grind into a coarse paste without adding water. If needed, add 1-2 tablespoons of water for consistency.
9. Transfer the thogayal to a serving bowl. Optionally, temper with 2 teaspoons of oil
10. 1 teaspoon mustard seeds, and a few curry leaves.
11. Serve with rice, idli, or dosa.