For today breakfast, I made this pudhina coconutchutney for idly. In a blender(mixie), add coconut, roasted bengal gram, green chilies, ginger, garlic, tamarind, salt, water and finally add mint leaves
We do make different varieties of coconutchutney and this is one. Coconut. chutney is a perfect accompaniment for idlis and dosas and is made in all South
Tamilnadu Special Thengai Thuvaiyal ( Brown CoconutChutney from Tamilnadu). Steaming hot rice, Thengai Thogayal, appalam (papad) and melted ghee/oil is what you need to experience bliss
Thengai/Coconutchutney –. Also the combination with the thengaichutney was very good. Valli had given us a list of combo dishes to choose from and for the first day I chose to make the thavala vadai with coconutchutney
Most traditional homes have a version of this chutney at least once a week made with fresh coconut. The sweetness and richness of the coconut pairs really nicely with the spicy main dishes
COCONUT RICE | THANJAVUR THENGAI SAADAM. After sharing the TamBrahm Style LEMON RICE recipe I am back with another tasty, popular and interesting South Indian Dish - Thengai Saadam
In a blender or Mixer grinder, add coconut & cooked channa dhal and grind it into fine paste. Mix wellWhen jaggery dissolve in water completely, remove from heat & filter directly to channa dhal, coconut mixture
Coconutchutney is a very basic chutney or dip, It is a staple in many house hold of Tamil Nadu. The brown skin of the coconut has to be removed,before grinding
![Coconut Chutney/Thengai Chutney [for Idlis & dosas]](http://cdn.mytaste.org/i?u=group2%2FM00%2F2C%2F95%2FCgAINlgTT9WAZw8EAAD4JM-G5zE865.jpg&w=330&h=270&c=1)
![Red Chilli Coconut Chutney/Thengai Chutney with Vara Milagai [Side dish for Idlis, dosas, paniyarams & bondas]](http://cdn.mytaste.org/i?u=group2%2FM00%2F1F%2F2A%2FCgAIN1gTT-qABZTlAAC5ayXFxu8464.jpg&w=330&h=270&c=1)
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