Apr 7, 2011



A tasty gravy dish made with turdal, coconut paste, tamarind and seasoning. A good combination with Rice, Dry curry and Pickle.

Basic Recipe credit - The Konkani Saraswat Cookbook by Asha S Philar

Serves: 2 - 3

You will need

50 g turdal
1/4 teaspoon turmeric powder
1/2 teaspoon oil
200 ml (1 cup) water
1/2 teaspoon tamarind paste or 3 teaspoon tamarind juice
1/2 teaspoon salt (or to taste)

For the coconut paste:

2 tablespoon (30 g) grated coconut
1/4 teaspoon jeera ( cumin seeds)
2 red chillies
2 garlic cloves
5 pepper corns ( fry separately in little oil)
1 -2 tablespoon water

Make a smooth paste of above ingredients with water.


Wash and clean turdal. Soak in 1 cup (200 ml) water with turmeric powder and oil for thirty minutes and boil in a pressure cook for 15 minutes ( reduce heat to medium after 2 nd whistle and cook for 5 minutes). Allow the cooker to cool naturally.

Beat the cooked dal lightly. Add coconut paste, tamarind paste and salt to taste and cook for 5 - 8 minutes on a low to medium heat.

For seasoning:

2 teaspoon oil
5 garlic cloves, finely chopped


Heat oil in a pan and shallow fry chopped garlic till golden color and fragrant. Pour the seasoning over Thoykadi. Serve Thoykadi with Sheeth, Sukke, Nonche & Papad.