Thengai Thogayal | Tamil Style Coconut Thuvayal | Lunch Thali #17

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Traditional Tamil Brahmin style thengai thogayal, a delicious South Indian chutney without onion and garlic. Ultimate comfort food, when served with steaming hot rice and sesame oil.

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Thogayal vs Chutney

Thogayal or thuvayal is a south-indian condiment made with lentils and spices. Thengai thogayal is a traditional South Indian coconut chutney made with lentils, dried red chillies and tamarind.

Thuvayal is typically served with steaming hot rice and sesame oil. Unlike regular coconut chutney served with idli or dosa, thogayal is thicker. It is comforting when enjoyed with steaming hot rice on a dull and tiring day.

Thuvayal Love

Some recipes don't need fancy ingredients or elaborate steps, they just need love, tradition, and simple pantry staples. This Coconut Thogayal (Thengai Thogayal) is exactly that kind of recipe.

Today's thuvayal recipe is a family favorite. The kind of cooking that doesn't rely on measurements but on instinct and experience. If you love traditional South Indian comfort food, this Thengai Thogayal will quickly become a favorite.

In Tamil cuisine, thogayal's are considered everyday comfort food, ideal lunchbox dishes and excellent digestive accompaniments. I love these south-indian staple condiment so much, i make a different thogayal every week.

Some popular varieties include:

• Fresh turmeric & ginger thogayal
• Pirandai thogayal
• Kothamalli thogayal
• Curry leaves thogayal
• Ajwain & Tulsi leaves Thogayal

Why You'll Love This Coconut Thogayal

This Tamil Brahmin style coconut thogayal, is a family favorite. Simple ingredients, bold flavours, and no onion-garlic make this a pure comfort food.

• Simple pantry ingredients
• Authentic Tamil Brahmin-style recipe.
• Takes less than 20 minutes
• No onion, no garlic, perfect to make on festive days too
• Thick, coarse & has a kick of spice that can be adjusted to suit tastebuds.
• Perfect with hot rice + gingely oil.
• Naturally vegan & gluten-free

Today's Lunch Thali

Here is yet another Vegetarian Lunch Thali from my Lunch Thali series. On my plate

• Steaming hot rice with ghee
• Thengai Thogayal
• Broccoli poriyal
• Fried Lotus stem vathal
• Bittergourd poriyal
• Kootu
• cucumber and carrot salad
• Buttermilk

Ingredients to Make Perfect Thengai Thogayal

• Main Ingredients : Freshly grated or frozen coconut, the hero of this thogayal recipe.
• Dal, I have used chana dal and urad dal, they add volume to the chutney. Coriander seeds is a must in any thogayal recipe. The deep flavor of the thuvyal is from the coriander seeds.

• Spices, I have used black peppercorns and red chilies to spice the chutney, along with tamarind and fresh ginger.
• Add-ons : Hing and fresh coriander stalks. Adding coriander stalk is optional, again adds a lot of flavor to the simple coconut thuvayal.

How to make South Indian Style Coconut Chutney

Please check recipe card below for exact measurements of each ingredient used and also for the detailed instructions

• Measure all the ingredients and keep it ready on the counter.
• Heat a pan with 2-3 drops of oil. Roast the dal, coriander seeds and peppercorns in the hot oil. Keep the flame simmer.
• Once the dal turns golden brown, add the fresh coconut, tamarind, coriander stalks, red chilies, and ginger. roast it for a minute.
• Turn off the stove, remove the roasted ingredients to a flat plate and let it cool down.

• Take all the roasted ingredients into a mixer grinder. First grind it dry without any water.
• Once they are pulsed together to a coarse powder, add 2-3 tablespoon of water and grind. Do not add more water, or else the thuvayal might turn runny.
• Remove the ground coarse thuvayal to a serving bowl. Enjoy this flavorsome and simple to make coconut thuvayal with hot rice and gingely oil for a comforting meal.

Pro Tips for Perfect Thengai Thogayal

• Always roast urad dal on low flame for best aroma. Burnt dal can make the thogayal taste bitter.
• Do not over-grind, thengai thogayal must remain slightly coarse. To serve with rice, coarse texture is preferred.
• Use fresh coconut for best flavor.
• Tamarind should be just enough for balance, not overpowering.
• Best enjoyed fresh and warm.

More Exotic Thogayal Recipes

Thengai Thogayal | Traditional Tamil Style CoconutThogayal | Lunch Thali #17

Traditional Tamil Brahmin style thengai thogayal, a delicious South Indian chutney without onion and garlic. Ultimate comfort food, when served with steaming hot rice and sesame oil.

5 from 3 votes

Print Pin Rate

Course: Accompaniments, Appetizer

Cuisine: South-Indian, Tamil Brahmin Recipe

Keyword: Comfort food, easy coconut thogayal recipe, Easy vegan recipe, No Onion No Garlic recipe, Quick and easy chutney recipe, Tamil brahmins style thogayal, Traditional recipe, traditional south-indian recipe

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Resting time: 5 minutes minutes

Total Time: 20 minutes minutes

Servings: 10 people

Calories: 59kcal

Equipment

• Measuring cups and spoons
• Indian style mixie or any heavy blender

Ingredients

• 3 tablespoon urad dal/black gram dal/Uluntham paruppuu
• 1.5 tablespoon chana dal/gram dal/Kadalai paruppu
• 2 teaspoon coriander seeds/dhaniya
• ½ teaspoon black peppercorns/milagu
• 6-8 round red chilies
• 8 grams fresh ginger
• 10 gram Tamarind pulp
• 1 teaspoon salt
• 60 grams freshly grated coconut
• ¼ cup coriander stalks
• ½ teaspoon hing

Instructions

• Measure all ingredients and keep it ready on the counter.
• In a pan add 2-3 drops of oil. When hot, add the mixture of dals, coriander seeds and black peppercorns. Let this roast in a simmer flame until the dal becomes golden brown.
• Take care not to , burn the dal, the thuvayal might taste bitter.
• Once the dal turns golden brown, add the chilies, hing, ginger, coriander stalks, coconut and tamarind. Stir well, and turn off the stove. Let this sit in the residue heat for a minute.
• Transfer the contents to a flat plate and let it cool completely.

Let's grind the Thogayal

• Take the contents to a mixer jar. Pulse grind it few times to get a coarse mixture.
• Open the jar, mix well. Add 2-3 tablespoon water to the coarse mix and grind to a paste.
• Do not add more water while grinding. Thuvayals are generally thick and coarse in texture. Not too grainy, not too fine.
• if while grinding the mixer doesn't budge, add 1-2 tablespoon water, only in spoons.
• Once done, remove the thengai thogayal into a serving bowl.
• Enjoy this simple and easy no onion, no garlic thengai thogayal with steaming hot rice and gingely oil.

Storing instructions.

• I usually make it fresh and the batch i make only lasts for a day or two.
• If packing this thogayal for lunch box, i recommend only freshly ground thogayal. Not a day old.
• Any leftover thogayal has to be refrigerated in an air-tight container. Especially if you are in a hot and humid climate.
• If well stored, the thogayal will last for 2-3 days in the refrigerator.

Notes

• I have used only coriander stalks, not the greens. Adding greens might change the color of the thuvayal. 
• If you want the thuvayal to be white, try using only green chilies(only 2 or 3) instead of red chilies. 

 

Nutrition

Calories: 59kcal | Carbohydrates: 8g | Protein: 2g | Fat: 2g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 237mg | Potassium: 129mg | Fiber: 3g | Sugar: 2g | Vitamin A: 286IU | Vitamin C: 39mg | Calcium: 17mg | Iron: 1mg

Disclaimer

I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.

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