Thengai thogayal is a classic accompaniment for rice, grinding coconut, urad dal and asafoetida as main ingredients and makes a winning combo in this traditional Coconut chutney. You'll have it ready in under 15 minutes and needs no tempering at all.
You can make it any time of day as a quick side dish and perfect for travel too if you saute coconut.
This is my most favorite out of all other thogayal recipes under this category on this site, and pairs well with this amazing puliyodharai recipe.
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About Thengai Thogayal
Thogayals are traditional thick, coarse-ground condiments that you can mix straight into hot rice with a spoon of sesame oil. Different from the thinner chutneys you's serve alongside idli, dosa etc. Among all thogayal varieties I have shared, Thengai thogayal is the simplest and tastiest. You can have it mixed with rice, as accompaniment for rice like with sambar, kuzhambu, rasam, variety rice. But also with dishes like arisi upma, arisi sundal, idli, dosa. I love thengai thogayal packed with idli in banana leaf, that amma packs for bus travels. When we open it, it smells divine! Can't forget the flavor even after these many years 🙂
Amma used to grind thogayals in "Ammi kallu", a Tamil term for a traditional stone grinding slab and stone roller (A traditional stone mortar/ grinder), a grinding stone. The south Indian version of hand grinding chutneys and thogayals before mixers came along. It gives a thick, coarse texture (on purpose) , brings out the best taste and flavor as there is less heat friction.
Why you'll love it?
- Very few ingredients & steps involved
- Ready in 15 minutes flat
- Packed with flavors
- Keeps good for 2-4 days in the fridge
- Travels safely for a day if you roast the coconut too
Thengai thuvaiyal Ingredients
Can any recipe get simpler than this? Just coconut, urad dal and asafoetida together gives this magical flavor, taste.
- Coconut - fresh grated coconut is the main ingredient in this recipe.
- Urad dal - I used whole urad dal, but you can use split urad dal as well, with or without skin.
- Asafoetida - I used solid asafoetida (perungayam/ hing), use generously even if you use powder one.
- Tamarind - Any thogayal without tamarind? Especially if you make it for rice, you need an extra bit for balancing the taste.
- Red chillies - Spice up everything
See recipe card for quantities.
Step by step images
Gather the ingredients needed ready.
1. Heat a pan with oil firstly. Then add red chilies, urad dal and asafoetida.
2. Then roast furthermore until they turn deep golden in color.
3. Now, transfer to a plate to cool down
4. Once cooled, place the roasted items in a blender.
5. After that, add everything else on top (Salt, tamarind, coconut and water ¼ cup plus as needed)
6. Most importantly, grind coarse, not smooth. Coconut thogayal ready!]
Enjoy Coconut thogayal with hot steaming rice, sesame oil mixed.
Variations
Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe
- Spicy - add ¼ teaspoon of black pepper along while grinding. This adds spice as well as flavor.
- Urad dal - Use split urad dal with skin (karuppu ulutham paruppu) for more deep flavor and with skin it's more nutritious!
- Curry leaves - add few curry leaves for extra flavor.
See this arisi upma recipe on my website which is one of my most favorite!
Storage
It stays good for couple of days (fresh) in fridge.
If you roast the coconut also well and do not use hands to handle, it will be good for travel too. But within a day you have to consume.
Top tips
- The knack of getting it right, is balancing chilli, tamarind and salt.
- Also I would recommend to roast golden brown in color for perfect flavor.
- I prefer using solid asafoetida for best flavor.
- Grinding coarse and smooth gives different feel. I always like thogayal bit on coarse side.
My notes
Usually at my home, we do not temper thogayals. But if you like, you can temper with a teaspoon of oil, mustard, urad dal and curry leaves.
Recipe card
Thengai Thogayal Recipe | Coconut Thogayal
Equipments (Amazon Affiliate links)
Ingredients
- ½ cup Grated coconut Measure packed
- 2 tablespoon Urad dal
- 1 teaspoon Tamarind
- 6 Red chillies Medium spiced
- ¼ teaspoon Asafoetida
- Salt
Instructions
- Gather the ingredients needed ready.
- Heat a pan with oil firstly. Then add red chillies, urad dal and asafoetida.
- Roast until they turn deep golden in color.
- Transfer to a plate to cool down
- Place the roasted items and everything else in a blender
- I first powder it for 10 seconds. Then add around ¼ cup water plus little more, and grind to a thick yet coarse paste.
Video
Notes
- I would recommend to roast deep reddish in color for perfect flavor.
Kalpakam Raghavan says
Hi
Nice Kadai... Is it from. PTAL?
Raks Anand says
Thank you, I got it from Amazon online 🙂
Anupama A says
Looks so tempting. You can also add some toor dal with the urad dal while roasting in the beginning.
Raks Anand says
Thank you for the suggestion 🙂 Will definitely try next time, I have tried both dals separately not together!