Thenga thogayal is a type of thick dry chutney usually made of coconut, dry red chili, and a few other ingredients. It is an excellent side dish to go with any porridge.
Thengai Thogayal | Coconut Thuvayal | How to make Coconut Thogayal with Step by step photos. Thogayal is a classic and perfect side dish to pair with Porridge. It is a comfort food.
So many variations are there in the thogayal we can also dry roast and add the dals too. But my mom prepares this way and I learned this recipe from her. Showing the Dry red chili in open flames gives a nice smoky flavor to the thogayal. It is easy and comes in handy if we are running out of time. Now let’s see how to prepare thengai thogayal at home.
What is Thogayal
Thogayal is a traditional dish very popular in south India. It is a type of dry chutney made with coconut, tamarind, and spices It is called by different names across states. It goes as a side dish for rice, idli, or dosa too. You can also serve them with porridge.
Coconut - Use freshly grated coconut for a perfect thogayal. If you don't have access to fresh coconut you may also use frozen coconut, you can thaw and use them dry.
Red chili - Adjust the no of chili as per your spice levels. I usually fire roast them and use them for the thogayal. It gives an amazing smokey flavor.
Garlic and Tamarind - Gives a perfect taste so do not skip them.
Cumin seeds - Gives the thogayal a nutty taste.
What is the difference between chutney and thogayal?
The difference between chutney and thogayl is the difference in the addition of a few ingredients. We usually grind the thogayal dry and think. Chutney is watery, unlike thogayal. Also, we add tempering to the chutney but don't add for a thogayal. Chutney has a smooth texture and thogayal is usually ground to a coarse texture.
How to make Thenga Thogayal
2. Next add the Cumin seeds, Dry Red Chilli, Required Salt, Garlic pods and Tamarind.
3. Blend it to a coarse paste by adding a very little water and the thengai thogayal is ready.
- Goes very well with Porridge. You can also mix and have them with rice and hot ghee. We call this Thogayal Sadam in Tamil.
- Also goes well with idli or dosa.
- Tastes best when served fresh. We usually do not refrigerate the ground thuvaiyal.
- In some regions they add urad dal also to the thogayal. If adding you may dry roast them in oil and add them to the thogayal.
★ Did you enjoy this recipe? If you happen to try it out, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Thanks for your time. You can also follow me on Facebook, Pinterest, Instagram, Youtube and Twitter for more updates
Standard 1 cup measures 240 ml
- ½ cup Grated Coconut
- 3 Dry Red Chilli adjust the no of chilli as per your preference
- Salt as needed
- 2 clove Garlic pods
- Tamarind a small piece
- ½ tsp Cumin seeds
- In a blender add in the grated coconut. Show the dry red chilli in open flame till it changes colour, say 5-10 secs.
- Next add the Cumin seeds, Dry Red Chilli, Required Salt, Garlic pods and Tamarind.
- Blend it to a coarse paste by adding a very little water and the thengai thogayal is ready.
Goes very well with Porridge. You can also mix and have them with rice and hot ghee. We call this Thogayal Sadam in Tamil.
Also goes well with idli or dosa.
Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.