Spicy Thengai Thogayal, Coconut Thogayal, Chutney For Rice.
Easy and simple South Indian Tamilnadu style recipe for Spicy Thengai Thogayal – Thuvaiyal With Coconut – Coconut Chutney. Delicious with rice. With step by step pictures.
This is a very easy and simple South Indian Tamilnadu style recipe for Thengai Thogayal – Thuvaiyal With Coconut. Thogayal is a thick chutney usually served with rice. Lentils and spices are fried and ground with coconut. I like to make this thogayal a little spicy. This thogayal mixed with rice and a dollop of ghee makes for a very satisfying lunch. I had this thogayal for the first time at my husband’s cousin’s place and immediately after lunch, I asked for the recipe and typed it down on my phone. I tried this Coconut thogayal at home the very next day and from then on, this has become a favorite for all of us. This thogayal is simple, quick and finger licking good.
This is how to do the Spicy Thengai Thogayal / Coconut Chutney For Rice.
Video of Spicy Thengai Thogayal / Coconut Chutney For Rice.
Heat oil in a kadai and roast the chana dal / kadalai paruppu in low flame until light brown. Add the dried red chillies and fry briefly. Make sure the red chillies don’t burn. Add the chillies when the dal is almost roasted. Set aside.
Get the below ingredients together. There is raw garlic in this chutney. About 4-5 cloves. The roasted dal, tamarind, and the pungent garlic is what makes this coconut thogayal super tasty. Garlic imparts a very unique flavor to this chutney. Apart from the chana dal and chillies, everything is ground raw. Don’t worry about adding so much garlic. Just go on and grind buddy. My garlic cloves in India are too small. Way too small. So I added 10 cloves.
Grind all the ingredients together with about half a cup of water. Do not add more water. We want a very thick chutney. Transfer to a cup.
Serve Coconut Chutney with rice and a dollop of ghee.
- 1 tablespoon peanut oil
- 3 tablespoon Channa dal /kadalai paruppu
- 4-5 cloves garlic
- small candy size tamarind
- 4-5 Dry red chillies
- 1 cup shredded coconut
- 1 teaspoon salt
- Heat oil in a kadai and roast the chana dal / kadalai paruppu in low flame until light brown. Add the dried red chillies and fry briefly. Make sure the red chillies don’t burn. Add the chillies when the dal is almost roasted. Set aside.
- Grind all the ingredients above with the roasted dal and chillies together with about half a cup of water. Do not add more water. We want a very thick chutney. Transfer to a cup.
- Serve with rice and a dollop of ghee.
came out wel..
Thank you. Really glad you tried it!