Thengai Poondu Thogayal

How to Prepare

1. Heat 2 tablespoons of oil in a frying pan over medium heat.
2. Add 20 dried red chilies and fry for 1-2 minutes until they turn crisp. Remove and set aside.
3. In the same pan, add 2 cups of urad dal and roast until golden brown. Remove and set aside.
4. Add 10 cups of grated fresh coconut to the pan and roast for 3-4 minutes until it turns slightly golden. Do not over-roast.
5. Peel and add 40 garlic cloves to the pan, sauté for 2 minutes until aromatic.
6. Allow all roasted ingredients to cool completely.
7. In a mixer grinder, add the roasted coconut, garlic, red chilies, urad dal
8. 4 teaspoons of tamarind paste, and salt to taste.
9. Grind into a coarse paste without adding water initially. If needed, add 1-2 tablespoons of water to adjust consistency.
10. Transfer the thogayal to a serving bowl.
11. For tempering, heat 4 tablespoons of oil in a small pan, add 4 teaspoons of mustard seeds, and let them splutter. Add a few curry leaves and pour this tempering over the thogayal.
12. Mix well and serve with hot rice or dosa.