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Vengaya Thogayal | Onion Chutney | Vengaya Thovaiyal

5 from 2 votes
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Course: Thogayal
Cuisine: Indian
Author: Vidya Srinivasan


  • Onion - 3 big roughly chopped
  • Urad dal - 1/3 cup
  • Red chillies - 4 Adjust according to your taste
  • Tamarind - small piece or 1/2 tsp tamarind paste
  • Coconut - 1/4 cup
  • Coconut oil - 1 tsp
  • Salt - as needed
  • To temper:
  • Coconut oil - 1/4 tsp
  • Mustard seeds - 1/8 tsp
  • Urad dal - 1/2 tsp
  • Curry leaves - 1 sprig


  • • Add little oil to pan and cook urad dal and red chilli till urad dal is golden brown. Keep aside
  • • Add onion and remaining oil to the same pan and cook till they are translucent. Add coconut and saute for a minute and switch off. Transfer it to plate containing urad dal and red chilli
  • • Allow this to cool and grind this along with tamarind and salt into a smooth paste. If required sprinkle little water
  • • In a pan add oil and items under "to temper" and let them splutter. Add it to the thogayal
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  1. Shallots can be added instead of big onion
  2. Add more water to make it chutney of your desired consistency
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