Traditional South Indian green apple thuvayal in rustic setup with dried chili, coconut, and silver spoon.
Chutney/ Podi/ Pachadi, Fusion Recipes, Lunch Recipes, Pickle & Pachadi, Recipes

Green Apple Thuvayal, How to make Green Apple Pachadi

This green apple thuvayal/ pacahdi is tangy, slightly nutty, and coarsely textured, making every bite rustic and refreshing. Growing up, thuvayals/ pacahdi’s were always a comfort food at home – bold, tangy pastes that transformed a simple plate of rice into something soulful. This green apple thuvayal is my playful twist on tradition. Instead of tamarind or raw mango, I’ve used green apple for its sharp tang and subtle sweetness. A quick grind, a touch of coconut, and a drizzle of ghee over hot rice – it’s rustic bliss in every bite.

A Bite of History – Green Apple Thuvayal

Thuvayals (or thogayals) are rustic Tamil staples, thicker and coarser than chutneys, made to mix with rice and ghee. Pachadis, on the other hand, are creamier accompaniments, often with yogurt or vegetables. This green apple thuvayal borrows pachadi’s tangy fruitiness while staying true to the bold, nutty thogayal tradition.


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Ingredient Roles in Green Apple Pachadi/ Thuvayal

IngredientRole in Recipe
Green appleBrings tangy freshness with a mild fruity note; replaces tamarind or raw mango.
Grated coconutBalances sourness with natural creaminess; adds body and sweetness.
Urad dalProvides nutty flavor and texture; thickens the thuvayal.
Green chiliesAdds heat and brightness; balances the tart apple.
Dry red chili Gives smoky depth and a hint of spice variation.
Tamarind (opt)Used only if apple is less sour; sharpens tanginess.
Curry leaves (opt)Infuses earthy, aromatic South Indian flavor.
Mustard seeds (opt)Key tempering ingredient; enhances aroma and authenticity.
OilMedium to roast and temper; locks in flavors.
SaltElevates all the flavors and balances tanginess.

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Green Apple Thuvayal, How to make Green Apple Pachadi
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Green Apple Thuvayal, How to make Green Apple Pachadi

Recipe by Sandhya Riyaz
5.0 from 2 votes
Course: Side dishCuisine: Tamil / South IndianDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

7

minutes

Tangy and nutty Green Apple Pachadi/ Thuvayal made Tamil-style with coconut, urad dal, and curry leaves – a rustic South Indian side dish perfect with rice and ghee.

Ingredients for Green Apple Chutney

  • 1 nos. 1 Green apple medium (cored, chopped, skin on)

  • ¼ cup, ¼ Fresh grated coconut

  • 1 tablespoon, 1 Urad dal

  • 2 nos. 2 Green chilies

  • 1 nos. 1 Dry red chili (optional, for smoky edge)

  • Tamarind, tiny piece (only if apple is not sour enough)

  • Salt, as needed

  • 1 teaspoon, 1 Oil

  • For tempering (optional)

  • ½ teaspoon, ½ Mustard seeds

  • 1 teaspoon, 1 Oil

  • ½ teaspoon, ½ Urad dal

  • Curry leaves – few

Directions to make Green Apple Pachadi

  • Heat 1 tsp oil, roast urad dal till golden. Add green chilies, red chili, and curry leaves. Fry until aromatic.
  • Add chopped green apple, coconut, roasted dal, tamarind (if using), and salt to a mixer jar. Grind coarsely

Notes

  • 1 cup = 250 ml

Directions to make Green Apple Thuvayal with step by step images

  • Heat 1 tsp oil, roast urad dal till golden. Add green chilies, red chili, and curry leaves. Fry until aromatic. Add chopped green apple and saute for 2 to 3 minutes. Cool The mixture.
  • Add grated coconut, cooled mixture and tamarind (if using), and salt to a mixer jar. Grind coarsely. Serve.

Pro Tips to make tasty Green Apple Thuvayal

  • If your apple is very tart, skip tamarind.
  • For longer shelf life, sauté the ground thuvayal in 1 tsp oil for 2 minutes.
  • Pair with piping hot rice, sesame oil, or ghee for best taste.

Serving Suggestion for Green Apple Chutney

Serve green apple thuvayal with hot steamed rice and papadam for a simple, soulful lunch. It also doubles up as a chutney for idli, dosa, or chapati if you like a mellower touch.

FAQs – Green Apple Pachadi/ Thogayal

1. Can I make green apple chutney/ thuvayal without coconut?

Yes, you can skip coconut and increase urad dal for thickness. However, coconut balances the sourness of apple and gives the thuvayal its creamy texture.

2. What type of apple is best for thuvayal or thogayal?

Tart varieties like Granny Smith work best for thuvayal, as their tang mimics tamarind or raw mango used in traditional thogayals.

3. How is thuvayal different from pachadi in South Indian cooking?

Thuvayal is thick, coarse, and meant to be mixed with hot rice, while pachadi is usually yogurt-based or lightly cooked, served as a cooling side dish in full meals.

4. Can green apple thogayal be served with idli or dosa?

Yes! Though traditionally made for rice, green apple thuvayal pairs well with idli and dosa if you sauté the ground paste for 2–3 minutes to mellow the raw tang.

5. How to store green apple pachadi/thogayal for longer shelf life?

Store in an airtight container in the refrigerator for 2 days. For extended freshness, sauté the thuvayal in a spoon of oil after grinding to reduce moisture.

6. Is green apple thuvayal healthy?

Yes. It’s rich in fiber from apple, protein from urad dal, and healthy fats from coconut. Plus, it’s a low-oil, quick South Indian side dish for everyday meals.

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