A relatively quick and easy side dish gravy recipe from my Mom’s Kitchen !. This one used to be our go-to side dish for rice, back in my childhood days. The sour taste of the Tamarind blended with the aroma and taste of coconut makes Thenga Puli a perfect accompaniment for rice.

Ingredients

1. Grated coconut : 1 ½ Cup
2. Coriander powder          : 1T- Sp.
3. Chilly powder    : 2 T-Sp. (adjust)
4. Pearl onion       : 1
5. Tamarind          : Small gooseberry size
6. Salt
7. Water   : 2 Cups

For Seasoning:-

• Coconut oil        : 1 ½ T-Sp.
• Mustard seeds  : ½ T- Sp.
• Dried red chilly  :  2
• Curry leaves
• Chilly powder    : A big pinch

Method

• Grind coconut, chilly powder, coriander powder, pearl onion, Tamarind and salt to semi-fine paste (not too smooth or coarse).

• In a pot/ pan add the ground coconut and dilute with 2 cups of water.

• Let it cook it in a medium heat until bubbles come and turn off the stove, do not over boil the mixture.

• Now heat oil in a pan and fry the mustard seeds followed by red chilly and curry leaves. Switch off the stove and add the chilly powder and mix it.

• Add the same to the thenga puli and close the lid. Rest it for minimum 15 minutes before serving.