Tuesday, March 15, 2011

Thenga Thogayal/ Spicy Coconut lentil chutney

Thengai thogayal is a kind of chutney made with cocoonut and urad dal from Tamil Nadu(South India) cuisine. Coconut thogayal mixed with hot rice and ghee/ gingely oil along with roasted papad makes a great combination although this can be used as side dish for idlis and dosas. I learnt this recipe from my mother-in-law. She is expert in making all south Indian dishes. The recipe is very simple and it just takes five minutes to get it done.
 Now lets take a look at the ingretients.

Shreded coconut- 1 cup
Tamarind- a goose berry size
Urad dal- 1 tbsp
Hing- 1/4 tsp
Red chillies- 4 (adjust according to your spice level)
curry leaves- one string
salt to taste
oil- 1 tsp

Heat oil in a pan and add urad dal, red chillies, hing and fry it until the urad dal turns golden brown. Add the shredded coconut and curry leaves and fry them for 1 minute. Transfer the contents to a blending jar and allow it to cool. Remove the seeds from tamarind and add them. Add the required amount of salt. Grind them into a coarse paste with 1/2 a cup of water. Make sure the paste is thick. Do not add too much of water.


  1. Just drooling here, looks yummy..

  2. yummy chutney


  3. Hi, First time here.... a very informative blog which stands out from the crowd for its contents... Each post is superb... The explanation given for why onion and garlic is not used based age old ayurvedic sciance and modern scientific evidence is wonderful..... Kudos for your good work... I feel proud to follow ur space....

    March 16, 2011 12:22:21 AM PDT

  4. hmmm awesome thuviyal :) looks colourful :)


Thank you for your valuable comments.If you have any questions or comments you can also personally wrtie to me at akarmafood@gmail.com