• 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.