Vengaya thogayal | Onion chutney | Vengayam thuvaiyal
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Vengaya thogayal is a simple and quick South Indian rice accompaniment – with onion, coconut, and dal. When you are running out of veggies, this quick & easy vegan Indian rice accompaniment is one tasty option. Thuvaiyal can be prepared within 10 minutes and stays good for 2 days in the fridge.
Thogayal | thuvaival variety
When it comes to Thogayal varieties, most of the Thuvaiyal varieties we do in our homes will have a blend of vegetable, lentil, coconut, and spice. Compared to the chutney variety, Thogayal is thick. Tempering is optional for thogayal. Wide Thuvaiyal varieties are prepared in Tamil Brahmin cooking. Thogayal varieties are usually less time-consuming.
Vengaya Thogayal
Vengayam Thogayal is a tasty onion-based Thogayal recipe. Vengaya Thuvaiyal is a traditional Tamil Brahmin thuvaiyal recipe that stays good for two days. I have used big onions but you can also use shallots and prepare vengayam thogayal. Caramelized onion ( sauteed to brown) gives mild sweetness and amazing flavor to the thogayal recipe
What tastes best with Vengaya thogayal
Onion Thogayal, rice, and sesame oil (or melted ghee) taste best. Thogayal varieties are also a great rice accompaniment with Rasam varieties, Milagu Kuzhambu, marandhu kuzhambu, Poondu Kuzhambu, or any tamarind-based Kuzhambu variety. I also like vengayam thuvaiyal with curd rice and curd semiya. You can also add water and serve it as a chutney with tiffin varieties
Can I saute dal and onion together for onion thuvaiyal?
No, I would recommend sautéing them separately, as dal might turn brown by the time onion gets sautéed
Can I skip tamarind?
Tamarind enhances the onion thogayal flavor. I would recommend using soft tamarind for easy grinding. If tamarind is hard, microwave or soak in very little water and use it. You can also use 1/2 tsp of tamarind paste instead of tamarind.
Can I use the same recipe and prepare Onion chutney?
Yes, add a little water and grind Onion chutney. Also, temper mustard seeds and urad dal in coconut oil and add it to the onion chutney. Other chutney varieties in TMF.
Other Thogayal recipes
Vengaya Thogayal | Onion Chutney | Vengaya Thuvaiyal
Ingredients
- 1/4 cup urad dal
- 4 red chilies (Adjust according to your taste. I used Byadagi chilli
- 1 big onion roughly chopped ( Around 300 grams)
- 5 grams Tamarind or 1/2 tsp tamarind paste
- 1 cup Coconut
- 1/2 tbsp + 1/2 tsp coconut oil
Instructions
- First, add 1/2 tsp of oil to the pan, and when the oil is hot, add urad dal and red chilli
- Evenly roast till dal turns golden brown. Transfer and cool
- Add oil to the same pan and heat
- When oil is hot, add onions and sauté till onions change color and the raw smell goes off
- Add required salt and mix well. Saute for 1 minute and turn off the stove
- Furthermore, add tamarind and coconut and mix well
- Transfer to a plate and cool
- Add red chilli and urad to the mixie grinder and grind them first
- Furthermore, add the rest of the ingredients and grind into thogayal. Moisture in the onion is enough to grind thogayal; if required, sprinkle water and grind
ONION CHUTNEY
- Add extra water and grind into a smooth chutney
- Finally, add coconut oil and temper mustard seeds, urad dal, and hing; add it to the chutney
Video
Notes
- Always saute dal and onion separately. Else dal might turn brown by the time onion gets toasted
- Shallots can be added instead of big onion
- You can use 1/2 tsp tamarind paste
instead of tamarind - You can temper mustard seeds
and urad dal in coconut oil and add to the thogayal
Preparation time: 5 minutes | Cooking time: 10 minutes
Ingredients
1/4 cup urad dal
4 red chilies (Adjust according to your taste. I used Byadagi chilli
1 big onion, roughly chopped ( Around 300 grams)
5 grams Tamarind or 1/2 tsp tamarind paste
1 cup Coconut
1/2 tbsp + 1/2 tsp coconut oil
How to make Vengaya thogayal with step-by-step pictures:
- First, add 1/2 tsp of oil to the pan, and when the oil is hot, add urad dal and red chilli
- Evenly roast till dal turns golden brown. Transfer and cool
- Add oil to the same pan and heat
- When oil is hot, add onions and sauté till onions change color and the raw smell goes off
- Add required salt and mix well. Saute for 1 minute and turn off the stove
- Furthermore, add tamarind and coconut and mix well
- Transfer to a plate and cool
- Add red chilli and urad to the mixie grinder and grind them first
- Furthermore, add the rest of the ingredients and grind into thogayal. Moisture in the onion is enough to grind thogayal; if required, sprinkle water and grind
Onion chutney
- Add extra water and grind into a smooth chutney
- Finally, add coconut oil and temper mustard seeds, urad dal, and hing; add it to the chutney
