Wednesday, 5 February 2014


Thengachaar..This is a palakkadan speciality.My mom and mom -in -law make the most amazing thengachaar.It makes a great combination  ,with idli,dosa and puttu.
Puttu and thengaachaar was a discovery for me,post marriage...

I remember the sundays when we would be woken up with the aroma of idlis and yummy thengachaar.I wish I could go back to those days.

Well,here is the recipe for it.
It is very simple and can be kept in the fridge in case there are leftovers .........

1 cup grated coconut,
 1 tsp coriander seeds,
 1 pinch jeera, 
2 or 3 small onions,  
2 red chillies
Salt to taste

For tempering
1 tsp mustard seeds
!/2 tsp urad dal
Sliced shallots-3 0r 4
Turmeric-a pinch
Coriander leaves

Grind all the ingredients to a paste and keep aside.
Now heat a little coconut oil[or any other oil] and splutter mustard seeds and urad dal.
Fry the sliced shallots till golden brown.
Add 1/2 cup of water and a pinch of turmeric.Once it boils,add the ground paste and mix well.
Heat till it just gets bubbles around the boiling.
Take off the heat and add chopped coriander leaves.
Serve hot or cold with idli/dosa/puttu/uttappam

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