Thengai thogayal is a simple and quick South Indian rice accompaniment prepared with coconut. This easy vegan dish is perfect for busy days. Thuvaiyal can be prepared within 10 minutes.
Ever since childhood days this one of my favorite is thogayal. Me and my sister are big fans of bisi bele bath and biryani. Whenever Amma makes special dish next day she mostly prepares Thengai thogayal and Milagu siraga rasam. Thengai thogayal is my comfort food.
If you are following me in IG, in my daily feed you would have seen Thengai thogayal frequently. I recently realized that I haven’t posted Thuvaiyal in my blog. Since I was posting theme based dishes I was waiting for this month to post. Traditional South Indian recipes like this need to be posted so that I won’t keep calling Amma for the proportion.
Other Thogayal varieties in TMF,
Whenever you are looking for something super fast and yummy, thuvaiyal is one great option to consider. With sesame oil/ ghee, Thengai thogayal tastes great with any side dish, even Appalam. I like thogayal with Onion Vetha kuzhambu. Hubby likes when I make Thengai thogayal, Poondu rasam and Appalam for lunch.
Thengai is one commonly used ingredient in home. You must have seen lot of Thengai Based dishes in TMF. Be it a rice accompaniment, side, sweet, etc. TMF have coconut written all over it.
Couple of coconut based dishes in TMF
Thengai Thogayal | Coconut Thuvayal | Thengai Thuvaiyal
Ingredients
- Fresh/ frozen Coconut - 1 + 1/4 cup
- Salt - as needed
- Hing - generous pinch
- Tamarind - 1/2 tsp
- To sauté:
- Urad dal - 2 tbsp
- Red chilli - 2
- Methi seeds - 4
- Mustard seeds - 1/8 tsp
- Coconut oil - 1/8 tsp
- To temper
- Coconut oil - 1/2 tsp
- Mustard seeds - 1/4 tsp
- Urad dal - 1/2 tsp
- Curry leaves - few
Instructions
- I used frozen coconut so defrosted it and kept it aside
- In a pan add all the ingredients listed under “to sauté” and cook till the dal turns golden brown. Transfer it to a plate and Let it cool down
- In the same pan Add coconut and sauté for a minute in low flame till it slightly changes color. Let it cool down
- In a mixie jar add the dal mixture first and grind into a powder
- Add coconut, salt, hing, tamarind as little water; grind into thogayal consistency
- In a small pan add coconut oil and when the oil is hot add the ingredients under “to temper”; let it splutter
Video
Notes
- Dry coconut can also be used
- Sauting coconut is optiona
- Few peppercorn can be sautéd and added to the chutney for extra flavour
- Adjust the spice according to your desired consistency
- Instead of using all Urad dal, Channa dal and Urad dal can be used in equal proportion
- Coconut can be microwaved for 30 second for quick defrost
- Add water little by little while grinding the thogayal
- If you are planning to keep the thogayal for 2-3 days sauté coconut well and avoid using hands while transferring into the storage container
- Tamarind extract can be used instead of tamarinD
- Tempering is optional
Ingredients:
Fresh/ frozen Coconut – 1 cup + 2 tbsp
Salt – as needed
Hing – generous pinch
Tamarind – 1/2 tsp
To sauté:
Urad dal – 2 tbsp
Red chilli – 2
Methi seeds – 4
Mustard seeds – 1/8 tsp
Coconut oil – 1/8 tsp
To temper
Coconut oil – 1/2 tsp
Mustard seeds – 1/4 tsp
Urad dal – 1/2 tsp
Curry leaves – few
Method:
- I used frozen coconut so defrosted it and kept it aside
- In a pan add all the ingredients listed under “to sauté” and cook till the dal turns golden brown. Transfer it to a plate and Let it cool down
- In the same pan Add coconut and sauté for a minute in low flame till it slightly changes color. Let it cool down
- In a mixie jar add the dal mixture first and grind into a powder
- Add coconut, salt, hing, tamarind as little water; grind into thogayal consistency
- In a small pan add coconut oil and when the oil is hot add the ingredients under “to temper”; let it splutter
Check out other Thogayal in TMF,
Sutta Kathirikai Thogayal
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simple and yummy.. I too love it with rasam and appalam..
very delicious looking. I don’t know the meaning of thogayal. Its chutney kinda thing right??
yes Priya this is like chutney
I can only think of a bowl of steamed rice, nella ennai and copius amount of this thogayal followed by curd rice. See, how simple our needs are. Looks absolutely delicious Vidya.