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5 from 1 vote

Vengayam thalicha thengai chutney

Vengayam thalicha thengai chutney means coconut chutney tempered with small onions. The flavour is so different that it deserves a separate post. If you have not tried yet, must try this one.
Prep Time15 mins
Cook Time10 mins
Course: Side Dish
Cuisine: Indian, South Indian
Servings: 3


  • 6 Small onions
  • 1/2 cup coconut
  • 3 tbsp roasted gram dal pottukadalai/ dariya dal
  • 4 Green chillies
  • Salt

To temper

  • 1 tbsp coconut oil
  • 1/2 tsp mustard
  • 1 tsp urad dal
  • 1 sprig curry leaves


  • Gather the ingredients. Slice small onion thinly.
  • In a mixie, powder green chilli, coconut, salt and pottu kadalai (roasted gram dal) first. Add water again grind.
  • It should be really smooth. Mix more water and set aside. Heat kadai with coconut oil, temper with mustard, urad dal and curry leaves.
  • Add sliced onion and fry until it is golden.
  • Pour the ground chutney to kadai as you keep stirring.
  • Add more water to mixie and add to the chutney. As it starts to boil, switch off the flame. Keep stirring all the time.
  • Transfer to serving bowl. Adjust water if needed.


  • If you do not add enough water, the chutney will thicken. So add lots of water.
  • Keep water ready at step 4 to adjust consistency of chutney. 
  • Always stir to avoid lump formation.