Thengai Thogayal Recipe | Coconut Thuvaiyal

Step Wise Recipe to Make Traditional South Indian Thengai Thogayal or Coconut Thuvaiyal. Freshly grated coconut, lentils and red chillies make it a spicy and lipsmacking condiment. Serve it with steamed rice, sesame oil and sutta appalam for your next Sunday Lunch at home.

Thengai Thogayal Recipe | Coconut Thuvaiyal

Thengai Thogayal or Coconut Thuvaiyal is an easy South Indian Chutney which is made with lentils and freshly grated coconut. This No Onion No Garlic traditional condiment makes a great side to steamed rice or congee (rice porridge/gruel).

Thogayal is unlike a regular coconut chutney. Thuvaiyal is traditionally made with lentils, tamarind, chillies along with a range of items like peels, herbs etc. Items that are discarded (peels and stalks) makes a great choice for thogayal.

Also if you look closely at the texture and consistency, it is not runny like a chutney. It is more thicker and can be easily rolled into a ball (which is how it is traditionally served)

Usually after any South Indian festival ends, we are left with excess coconut and if you are not in a mood to make sweets, you should definitely try this thogayal recipe.

Another recipe that I highly recommend trying is the Thengai Podi or Coconut Podi which is a dry condiment that can be eaten with breakfast recipes like Dosa or Idli. This again, is made using freshly grated coconut.

Thogayal is an appetizer of sorts which is served with sesame oil or ghee and Steamed rice. At home, we love serving thengai thogayal with a side of sutta appalam or roasted papad.

There are some traditional recipes that absolutely require thogayal to be ground and served. It simply enhances the taste. For example, we Palakkad Iyers have to make thogayal when serving Keerai Molagootal or Rasam. With thogayal on the side, there is no need for even a side dish or sabzi.

Some days when Narayan and me are yearning for easy comfort food, thogayal and rice with sutta appalam is our go to choice. We wash this meal down with a bowl of curd or Neer Mor. So satisfying!

Thengai Thogayal Recipe | Coconut Thuvaiyal

This thogayal makes the best accompaniment with day old rice that is soaked in water and kept to be consumed as breakfast for next day. Also called as pazha kanji (pazha refers to old).

It can also be consumed with any variety rice of your choice. We love it with curd rice and / or lemon rice at home.

The shelf life of this thogayal is merely 24 to 48 hours under refrigeration. Since there is fresh coconut involved, it is always best to make and consume this in small batches immediately.

While it may seem that this thogayal only works with rice based dishes, we love this with Adai, Plain Crispy Dosa and Upma.

Let us take a look at the step-wise recipe for making Thengai Thogayal at home. I have strictly made only one big ball of thogayal (as seen in the pic) and the ingredients are correctly measured for the same.

You can easily double and triple the recipe, if making for your family and / or a festival at home.

Step by Step Thengai Thogayal Recipe

(1) Heat a pan, add oil, chana dal, urad dal and whole red chillies. Saute this until the dals have roasted and the chillies have crisped up.

Sauteing the lentils and red chillies in sesame oil for coconut thogayal

(2) Ensure gas flame is at the lowest and then add the grated coconut and saute for a couple of minutes till they are slightly roasted. We need not brown them, just remove some moisture and bring out the nutty taste.

Adding freshly grated coconut with the lentils and chilies

(3) Switch off the flame and cool the contents.

(4) Once cool, put the roasted ingredients into the mixer grinder jar, add tamarind ball, hing or asafoetida and jaggery along with salt to taste.

Grinding the ingredients with tamarind and jaggery into a coarse paste

(5) First pulse the mixture once or twice so that the lentils break down and then add some water. While adding water, use a spoon so that it is not runny like a chutney and holds the shape as shown in the pics above.

Thengai Thogayal is ready to serve

(6) Once the thogayal is ground, serve by dividing into equal portions for family members and serving with rice and sesame oil or melted ghee.

Recipe Notes

  • I have used two varieties of red chillies for thogayal4 Pandi chillies for the spice and 1 Kashmiri red chilli for the colour. You can add any variety of red chillies you have in stock at home.
  • Marble size tamarind ball is added as we don’t prefer the thogayal to be very tangy. You can add more or less as required.
  • Jaggery is added to balance the heat from chillies and the tanginess from the tamarind. The thogayal does not taste sweet with the presence of jaggery.
  • You can use desiccated coconut if you don’t have access to fresh coconut. Just ensure when you saute the coconut with the lentils, do not burn them or over roast.
  • If using frozen coconut, thaw it completely before sauteing with the lentils.
  • I have used sesame oil for sauteing the lentils and dry red chillies. You can use coconut oil and / or vegetable oil, if you prefer.
  • This thogayal does not contain garlic or shallots.
  • The recipe is Vegan but since I have added hing, it is not gluten free.

Some Thogayal Recipes on the Blog –

Vepampoo Thogayal (Dried Neem Flower Thogayal)

Broccoli Stem or Stalk Thogayal (Making best use of the stems which are discarded)

Pudina Thogayal (Mint)

Thengai Thogayal Recipe | Coconut Thuvaiyal

Thengai Thogayal Recipe | Coconut Thuvaiyal

Vidya Narayan
Step Wise Recipe to Make Traditional South Indian Thengai Thogayal or Coconut Thuvaiyal. Freshly grated coconut, lentils and red chillies make it a spicy and lipsmacking condiment. Serve it with steamed rice, sesame oil and sutta appalam for your next Sunday Lunch at home.
0 from 0 votes
Prep Time 5 mins
Cook Time 10 mins
Cooling the Ingredients 5 mins
Total Time 20 mins
Course Condiments, Side Dish
Cuisine South Indian, Tamil Nadu Recipes
Servings 4 people

Equipment

  • Mixer Grinder

Ingredients
  

  • 1/2 cup Coconut (Fresh coconut, grated) 1 cup is 250 ml
  • 2 tbsp Urad Dal or Ulutham Paruppu 1 tbsp is 15 ml
  • 1 tbsp Chana Dal (Kadala Paruppu or Bengal Gram Dal)
  • 5 nos. Whole dry red chillies See notes below
  • 1 nos. Tamarind (Marble Size Ball)
  • 1 tsp Sesame Oil
  • 1/2 tsp Jaggery
  • a pinch of asafoetida or hing
  • Salt to taste
  • Water as required to grind the thogayal

Instructions
 

  • Heat a pan, add oil, chana dal, urad dal and whole red chillies. Saute this until the dals have roasted and the chillies have crisped up.
  • Ensure gas flame is at the lowest and then add the grated coconut and saute for a couple of minutes till they are slightly roasted. We need not brown them, just remove some moisture and bring out the nutty taste
  • Switch off the flame and cool the contents.
  • Once cool, put the roasted ingredients into the mixer grinder jar, add tamarind ball, hing or asafoetida and jaggery along with salt to taste.
  • First pulse the mixture once or twice so that the lentils break down and then add some water. While adding water, use a spoon so that it is not runny like a chutney and holds the shape as shown in the pics above.
  • Once the thogayal is ground, serve by dividing into equal portions for family members and serving with rice and sesame oil or melted ghee.

Notes

  • I have used two varieties of red chillies for thogayal – 4 Pandi chillies for the spice and 1 Kashmiri red chilli for the colour. You can add any variety of red chillies you have in stock at home.
  • Marble size tamarind ball is added as we don’t prefer the thogayal to be very tangy.
  • Jaggery is added to balance the heat from chillies and the tanginess from the tamarind. The thogayal does not taste sweet with the presence of jaggery.
  • You can use dessicated coconut if you don’t have access to fresh coconut. Just ensure when you saute the coconut with the lentils, do not burn them or over roast.
  • If using frozen coconut, thaw it completely before sauteeing with the lentils.
  • I have used sesame oil for sauteeing the lentils and dry red chillies. You can use coconut oil and / or vegetable oil, if you prefer.
  • This thogayal does not contain garlic or shallots.
  • The recipe is Vegan but since I have added hing, it is not gluten free.
Keyword coconut thuvaiyal, thengai thogayal
Tried this recipe?Share your feedback @masalachilli_vidyanarayan or tag #masalachilli_vidyanarayan

This recipe first appeared on Masalachilli in May 2017 when I started the blog. I have updated the recipe with fresh content, pictures and recipe card.

Tried this recipe? Share it with us! Take a picture and share it via email on [email protected] or you could TAG US on any of our social media handles – INSTAGRAMTWITTERFACEBOOK PAGE AND PINTEREST.

If you are satisfied with the recipe, please take a moment to LEAVE A COMMENT and a STAR rating on the blog. It would encourage others to try the recipe.

Please subscribe to our website to receive all the delicious recipes in your mail box.

We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!

Vidya Narayan

Views: 1281

Vidya Narayan

Hi Everyone, I am Vidya Narayan & Welcome to my blog MasalaChilli. Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do).

This Post Has 2 Comments

  1. Rajini

    Superb recipes, keep up. Thanks for sharing

    1. Vidya Narayan

      thank you so much for your feedback.

Leave a Reply

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.