Thengai Thogayal / Coconut Thogayal – Day 2

Before I get into the recipe, let me explain what a ‘Thogayal’ is to all my non-Tamilian friends. ‘Thogayal’ is basically a thick chutney which is generally eaten with rice. Nothing can beat the taste of fresh Coconut or Paruppu (lentil)  Thogayal mixed with hot rice and a spoonful of gingelly oil. South-Indians make Thogayal from almost everything that you can think of – Coconut, Paruppu, Onions, Brinjal, Chow-Chow, Pumpkin,Curry leaves and Carrots to name a few. I have even eaten Thogayals made of Ivy Gourd, Ridge Gourd etc when I was in Hyderabad. Such is the popularity of this super-easy and quick to make dish!

Coconut Thogayal also happens to be Dh’s absolute favourite. On days when I don’t feel like cooking, all I need  is just one coconut to make him happy.

So here’s how you make this dish.

Thengai Thogayal/Coconut Thogayal

Serves 4
Cooking time: 10 mins


  • Half a Coconut, Grated
  • 1 tblsp of Urad dal 
  • 5 dry Red chillies 
  • A generous pinch of Asafoetida (I used the dry Asafoetida/ Katti Perungayam)
  • A small ball of Tamarind
  • Salt to taste
  • 1 tbs of Gingelly oil.
  • Heat the oil in a pan, add asafoetida and fry it.
  • Add Urad Dal, Red Chillies and roast till they turn red/brown.
  • Wait for it to cool down.
  • Grind the above mixture with Salt, Tamarind and Grated coconut.
  • Add water if necessary and grind  to a coarse paste.
  • Eat it with hot rice and some gingelly oil on top of it. 
Paatti Says
  • Save a little bit of roasted Urad Dal and grind the rest. Add this saved up bit during the last run to get the aroma of Urad Dal.
  • Make sure that the tamarind is seedless. You can use Tamarind paste instead of dry tamarind. 

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