Thengai thogayal is a traditional accompaniment for rice, grinding coconut, urad dal and asafoetida as predominant components and makes a successful combo on this conventional Coconut chutney. You will have it prepared in beneath quarter-hour and desires no tempering in any respect.
You may make it any time of day as a fast facet dish and ideal for journey too in case you saute coconut.
That is my most favourite out of all different thogayal recipes beneath this class on this website, and pairs effectively with this wonderful puliyodharai recipe.
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About Thengai Thogayal
Thogayals are conventional thick,coarse-ground condiments you can combine straight into sizzling rice with a spoon of sesame oil. Totally different from the thinner chutneys you’s serve alongside idli,dosa and many others. Amongst all thogayal varieties I’ve shared,Thengai thogayal is the best and tastiest. You may have it blended with rice,as accompaniment for rice like with sambar,kuzhambu,rasam,selection rice. But additionally with dishes like arisi upma,arisi sundal,idli,dosa. I like thengai thogayal filled with idli in banana leaf,that amma packs for bus travels. Once we open it,it smells divine! Cannot overlook the flavour even after these a few years 🙂
Amma used to grind thogayals in “Ammi kallu“,a Tamil time period for a conventional stone grinding slab and stone curler (A conventional stone mortar/ grinder),a grinding stone. The south Indian model of hand grinding chutneys and thogayals earlier than mixers got here alongside. It offers a thick,coarse texture (on function),brings out the very best style and taste as there may be much less warmth friction.
Why you may adore it?
- Only a few components &steps concerned
- Prepared in quarter-hour flat
- Full of flavors
- Retains good for 2-4 days within the fridge
- Travels safely for a day in case you roast the coconut too
Thengai thuvaiyal Substances
Can any recipe get less complicated than this? Simply coconut,urad dal and asafoetida collectively offers this magical taste,style.
- Coconut–contemporary grated coconut is the principle ingredient on this recipe.
- Urad dal–I used complete urad dal,however you should use cut up urad dal as effectively,with or with out pores and skin.
- Asafoetida–I used strong asafoetida (perungayam/ hing),use generously even in case you use powder one.
- Tamarind–Any thogayal with out tamarind? Particularly in case you make it for rice,you want an additional bit for balancing the style.
- Crimson chillies–Boost every little thing
See recipe card for portions.
Step-by-step photos
Collect the components wanted prepared.
1. Warmth a pan with oil firstly. Then add pink chilies,urad dal and asafoetida.
2. Then roast moreover till they flip deep golden in coloration.
3. Now,switch to a plate to chill down
4. As soon as cooled,place the roasted objects in a blender.
5. After that,add every little thing else on prime (Salt,tamarind,coconut and water ¼ cup plus as wanted)
6. Most significantly,grind coarse,not easy. Coconut thogayal prepared!]
Get pleasure from Coconut thogayal with sizzling steaming rice,sesame oil blended.
Variations
Giving the customer concepts on how they’ll change this recipe to higher go well with their dinner company,or their cultural delicacies,is a good way to extend the possibilities they make the recipe
- Spicy–add ¼ teaspoon of black pepper alongside whereas grinding. This provides spice in addition to taste.
- Urad dal–Use cut up urad dal with pores and skin (karuppu ulutham paruppu) for extra deep taste and with pores and skin it is extra nutritious!
- Curry leaves–add few curry leaves for further taste.
See this arisi upma recipeon my web site which is one among my most favourite!
Storage
It stays good for couple of days (contemporary) in fridge.
When you roast the coconut additionally effectively and don’t use arms to deal with,it will likely be good for journey too. However inside a day it’s a must to devour.
High ideas
- The knack of getting it proper,is balancing chilli,tamarind and salt.
- Additionally I’d advocate to roast golden brown in coloration for excellent taste.
- I favor utilizing strong asafoetida for finest taste.
- Grinding coarse and easy offers totally different really feel. I at all times like thogayal bit on coarse facet.
My notes
Normally at my dwelling,we don’t mood thogayals. However in case you like,you possibly can mood with a teaspoon of oil,mustard,urad dal and curry leaves.
Recipe card
Thengai Thogayal Recipe | Coconut Thogayal
Thengai thogayal is a traditional accompaniment for rice and rice primarily based dishes. Coconut,urad dal and asafoetida makes a successful combo on this conventional chutney.
Equipments (Amazon Affiliate hyperlinks)
Substances
- ½cupGrated coconutMeasure packed
- 2tablespoonUrad dal
- 1teaspoonTamarind
- 6Crimson chilliesMedium spiced
- ¼teaspoonAsafoetida
- Salt
Directions
Collect the components wanted prepared.
Warmth a pan with oil firstly. Then add pink chillies,urad dal and asafoetida.
Roast till they flip deep golden in coloration.
Switch to a plate to chill down
Place the roasted objects and every little thing else in a blender
I first powder it for 10 seconds. Then add round ¼ cup water plus little extra,and grind to a thick but coarse paste.
Video
Notes
- I’d advocate to roast deep reddish in coloration for excellent taste.
