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Vengaya Thogayal | Onion Chutney | Vengaya Thuvaiyal

Easy 10 minutes thogayal recipe
5 from 2 votes
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Course: Thogayal
Cuisine: Indian
Author: Vidya Srinivasan


  • 1/4 cup urad dal
  • 4 red chilli (Adjust according to your taste. I used Byadagi chilli
  • 1 big onion roughly chopped ( Around 300 grams)
  • 5 grams Tamarind or 1/2 teaspoon tamarind paste
  • 1 cup Coconut
  • 1/2 tablespoon + 1/2 teaspoon coconut oil


  • Firstly add 1/2 teaspoon of oil to the pan and when 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 saute till onions changes 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
  • 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 chuntey
  • Finally add cooncut oil and temper mustard seeds, urad dal and hing; add it to the chutney


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  1.  Always saute dal and onion separately. Else dal might turn brown by the time onion gets toasted
  2. Shallots can be added instead of big onion
  3. You can use 1/2 teaspoon tamarind paste
    instead of tamarind
  4. You can temper mustard seeds
    and urad dal in coconut oil and add  to the thogayal
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