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.
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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.
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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.
Ingredients
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.
FAQ's
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.
Top Tips
- 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.
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📖 Recipe
Thengai Thogayal
Standard 1 cup measures 240 ml
Equipment
- Blender
Ingredients
- 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
Instructions
- 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.
Notes
-
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.
Nutrition
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.
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