Thengai Thogayal | Coconut Thuvayal | Thengai Thuvaiyal
Thengai thogayal is a simple and quick South Indian rice accompaniment prepared with coconut. This easy vegan dish is perfect for busy days.
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Ingredients
- Fresh/ frozen Coconut - 1 + 1/4 cup
- Salt - as needed
- Hing - generous pinch
- Tamarind - 1/2 tsp
- Urad dal - 2 tbsp
- Red chilli - 2
- Methi seeds - 4
- Mustard seeds - 1/8 tsp
- Coconut oil - 1/8 tsp
- 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
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Notes
- Dry coconut can also be used
- Sauteeing coconut is optional
- Few peppercorns can be sautéd and added to the chutney for extra flavor
- 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 seconds for quick defrosting
- 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 your hands while transferring it into the storage container
- Tamarind extract can be used instead of tamarinD
- Tempering is optional
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