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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.
5 from 3 votes
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Course: Thogayal
Cuisine: Indian
Prep Time: 2 minutes
Cook Time: 4 minutes
Total Time: 6 minutes
Author: Vidya Srinivasan


  • 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


  • 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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  1.  Dry coconut can also be used 
  2. Sauteeing coconut is optional
  3. Few peppercorns can be sautéd and added to the chutney for extra flavor
  4. Adjust the spice according to your desired consistency
  5. Instead of using all Urad dal, Channa dal and Urad dal can be used in equal proportion 
  6. Coconut can be microwaved for 30 seconds for quick defrosting
  7. Add water little by little while grinding the thogayal 
  8. 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 
  9. Tamarind extract can be used instead of tamarinD
  10. Tempering is optional
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