Burnt coconut and nellikai thogayal

Coconut chutney is a life saver in our south Indian household. Where traditional breakfast is preferred to English breakfast. Creating different taste for the same basic ingredients is really challenging.

I have tried to create this thogayal by directly burning dry coconut in stove.

Burnt coconut and nellikai (gooseberry) thogayal

Ingredients

1/2 small coconut (dry) burnt and sliced

2 dry red chilies

2 green chilies

One piece ginger

1 tsp channa Dal

1/2 tsp urad Dal

1 gooseberry from freshly made pickle

Salt as required

Tips

I have used dry coconut (khopra) for better flavour. If you are using fresh coconut, directly burn it in stove with shell and remove.

* You can make this thogayal as a side dish for mollagootal. It taste good.

Method

* In a small pan pour a little oil add channa dal, urad dal, red chilies, green chilies,ginger, onion saute for 5 minutes.

* Add one gooseberry from the pickle, I have made fresh pickle so took a large gooseberry, removed it seed and added to the thogayal.

*Please note I have not mentioned about hing,as the pickle had enough so no need to add extra. It will over power the thogayal.

* In a mixer jar add all roasted ingredients and grind to a coarse paste. Add water and make it semi gravy consistency.

* In the same pan pour oil add mustard,once it splutter add prepared thogayal and cook little more,so that it absorb excess water and becomes a thick gravy. Once it's cooled you can serve it with dosa,idly or as a side for mollagootal.

*It's really worth trying when you want something different everyday.

* Chop green chilies,break red chilies.