Though my mom makes Thengai thuvayal often, I developed a special affinity to this thuvayal only during my stay in college hostel . It is an unwritten rule that whenever someone returns from home after a vacation have to bring some home made goodies.One of my friend Valli used to bring lots of sweets and savouries along with Idli and Thengai thuvayal for the dinner.
After finishing the idlis we will still have left over thuvayal.When there is scarcity of good home made food, who wants to trash this thuvayal. We used to eat it as such when one good soul came up with the idea of dipping the murukku and papad in thuvayal.Sounds crazy? But believe me it was delicious.The crunchiness of the papad combined with the hot, sour and subtly sweetened thengai thuvayal was surely a bliss.
Once I was talking to my mom about this thuvayal and she told that it is nothing but the regular thengai thuvayal.Since I could relate this food only to my college memories, I named the recipe as 'Senbagavalli Thuvayal' when I noted the recipe in my notebook back in 2001!
|Grated/Finely chopped coconut||1/2cup|
|Urad dhaal||2 tablespoon|
|Channa dal||1 tsp|
|Red chilli||1 or 2|
|Tamarind||small gooseberry size|
|Curry leaves||a sprig (Optional)|
- Heat 1 tsp of oil in a pan and first fry the red chillies until it puffs up a bit.
- Then add channa dal and urad dhal and fry until golden brown
- Next add the tamarind and asafoetida and fry for few seconds
- Switch off the flame and slightly fry the coconut in the same heat
- Allow it to cool and blend everything together with little water (Approx 1/4 cup)
Sending this to Walkthrough Memory Lane