Ingredients
- 2 tablespoon black sesame seeds
- 3 garlic
- 1/4 cup coconut
- Small piece tamarind
- 2 red chilli
- Required salt
- Asafoetida
Instructions
- First, saute black sesame seeds and red chilli till they pop
- Turn off the stove and transfer
- Add garlic, coconut, and tamarind; site till the starts to change color
- Turn off the stove
- Furthermore, add asafoetida and salt; mix well and cool
- First grind sesame seeds+ red chilli; into a coarse mixture
- Furthermore, add the coconut mixture and little water; grind thogayal
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Notes
- White sesame seeds have a slightly milder flavor compared to black sesame seeds. if you are using it, flavor might slightly vary
- Garlic is optional but gives a nice flavor to the thogayal
- just saute the coconut till starts to change color.pan heat is enough to dry roast coconut
- Store the leftover ellu chutney in the fridge. Finish within two days
- Thogayal tastes best with ulundhu soru. You can also serve it with rice, along with rasam, kootu. If you add extra water, you can serve as a chutney - side for tiffin varieties.
- if you are serving it as chutney. Use sesame oil and temper mustard seeds, urad dal, and curry leaves
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