This thuvayal is a simple combination of three ingredients – coconut, green chillies, and ginger, with the goodness of gooseberry.
Tastes awesome with idli, dosai, oothappam, paniyaaram, vadai and why not, rice too.
Nellikkai Thengai Milagai Thuvayal
Ingredients (serves 4)
- periya nellikkai/gooseberry (bigger variety) – 3 no.s chopped
- thengai/coconut – 1/2 finely chopped
- pachchai milagai/green chillies- 5/6 as preferred
- inji/ginger – 1/2 inch diced ginger
- uppu/salt – to taste
Method of Preparation
- Chop all ingredients for easy grinding in the blender
- Add salt and water and blend to a smooth paste
- This thuvayal doesn’t need thaalippu or seasoning with oil and mustard seeds like other chutneys. Still if one prefers, go ahead.
thaalippu – seasoning
- oil – 2 tsp
- mustard seeds – 1/2 tsp
- urad dal – 1/2 tsp
- curry leaves
- Heat oil in a small pan
- Add mustard seeds
- When they splutter add split black gram
- When it becomes golden brown, add curry leaves
- Pour this into the thuvayal.
Any Thuvayal is a flexible dip to make. Increase or reduce the quantity of coconut, green chilli or gooseberry as per taste preference. For a tangier dip, add gooseberries; for a spicier thuvayal add chillies.