Delicious World of Chefette Spicy

formerly Ladles and High Heels

Comfort Food Done Indian


Holidays and winter: two good reasons to think of comfort food. The holly comes out, the heater drones its monotonous tune, you start craving for some good comfort food. But like every Indian worth his salt, even the confused wannabes who tries to go far, far away from the Desiness, I prefer Kootu to Mac and Cheese, spicy Rasam to Meatballs.

So today, I decided to go ethnic here on LH and record something Indian and tasty at that! For people wondering why I don’t do that more often, I would like to inform you that this is a confused Indo-western blog that is still trying to find its footing (which it may never, I suspect). Hence, I decided to bring on the joy of Indian cooking by making Coconut Thuvayal with some hot rice and Appalum.

For the initiated and the un, here is some Gyan: Thuvayal or colloquially, Thogayal, is made of a combination of roasted Dals (lentils), dry red chilies and a variety of different veggies, roots or veggie skins and tamarind, which is optional. Today I decided on the Mister’s favorite, coconut. Though Thuvayal is generally considered an accompaniment, at home, it gets the special treatment of a main dish. So I made a whole lot.

For the ones still confused with the coconut-dal ratio, here is the recipe:


Grated coconut 1 1/2 cups

Tamarind water 2 Tbsp (a bit of tamarind rind, 2 Tbsp water- mix together and save the water)

Ulutham Paruppu (Urad Dal) 1/4 cup

Thuvaram Paruppu (Tuar Dal) 1/4 cup

Dry red chilies 4

Salt to taste

Perungayam (hing) 2 pinches

For garnish:

Mustard 1 tsp

Curry leaves a couple

Coriander leaves a sprig


Fry everything together except the coconut, tamarind water and salt. Mix with the rest of the ingredients. Add a little water and grind finely. When I say fine, I mean super-fine. Adding more water will not be a mistake because the Thuvayal tends to get thicker when stored.

Fry the mustard and curry leaves in oil. Pour on the Thuvayal, garnish with coriander leaves. I am going to let you in on a family secret. I learned this from my mum-in-law. She always saves the stalks of the coriander leaves bunch she buys and adds them in Thuvayal. This adds extra yummy flavor. Try it.

So result time! (At the risk of sounding like my lab instructor) Hubby came home to the wonderful fragrance of freshly cooked rice, Thuvayal and Appalum. Dinnertime came early, at 6pm. Need I say more?



Author: vaish

I am a business student, food blogger and mommy to a beautiful little baby girl I lovingly call Kohlrabi (yes, like the veggie). I love vintage fashion, ganache and Ina Garten :)

8 thoughts on “Comfort Food Done Indian

  1. Totally agree… indian food anyday… 🙂 made me miss my mom’s vegetable peel thogayals 😐

  2. Love the picture – almost smelt the thuvayal! 😀 and so good to be back reading LH from the motherland!

  3. Hey so yummy. BTW we generally grind the soaked tamarind rather than take out an extract and we do not temper the ‘thohayal’ with mustard. But as you’ve mentioned, this is your m-i-l’s recipe and there is some difference.

  4. I hate your new cam–super-clear pics that make your yummy food look close-to-real-life yummy and make me hungrier! Slurrrp… 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s