Halwai July 18, 2021


• 1 medium-sized – Cho Cho
• 1 tsp – Tamarind paste or tamcon
• 2 tsp – Urad Dal (black gram dal)
• 2 tsp Channa dal (Bengal gram dal)
• 3 red dry chilli peppers
• 2 tsp desiccated dry Coconut
• 1/2 tsp Asafoetida powder (hing)
• Salt to taste
• 1/2 tsp Mustard Seeds


  1. Cut the cho cho diagonally in half and remove the seed.
  2. Grate the cho cho.
  3. In a kadai or Dutch pot, add 1/2 tsp of oil.
  4. Lightly roast the channa dal, urad dal and the dry red chilli.
  5. Saute the grated cho cho separately for about 5 minutes.
  6. Now, grind the channa dal, urad dal, chilli, dry coconut and the tamarind paste to a medium consistency. Add salt to taste.
  7. In a Dutch pot, add 1/2 tsp of oil, and when the oil becomes hot, add the mustard seeds, and when it starts to crackle, add the asafoetida powder.
  8. Add this to the thuvaiyal and mix it thoroughly.
  9. Serve the thuvaiyal with hot rice.

Recipe courtesy of Radhika