Thengai Thogayal – is a basically a thick version of chutney goes well with idli dosa… even variety rice too. Its mostly considered a travel food / picnic food where this chutney stays good for a long time as we saute all the ingredients including coconut in oil. There are many versions to this thuvaiyal… we at home call it thenga thogayal chutney.. sometime thenga kaara chutney. Our version includes lots of ginger with addition of finely minced coriander leaves. This chutney doesn’t even need thalippu and goes straight to the plate after you grind… lets get into the recipe!
- Fresh Coconut – 1 cup
- Dry red chili- 5
- Split black urad / ullundu – 3 tablespoons
- Chana dal/ kadala paruppu – 1 teaspoon
- Ginger – 2 inch piece
- Tamarind – 2 (marble size)
- Salt – 1/2 teaspoon (kallu uppu/ crystal salt)
- Asafoetida – 1/4 teaspoon
- Water – very less (1/4 cup) just enough to runt he mixer
- Coriander leaves – 1/8 cup
- Oil – 3 tablespoons
Take a look at our ……. 45 + CHUTNEY RECIPE COLLECTION
Lets see how to make this thengai thogayal…
- Heat oil in a pan.
- First roast the both the dal – Urad & Chana dal till lightly golden.
- Add in the red chilies along and saute well.
- Also add in the tamarind, which will loosen a bit when you saute in the hot oil.
- Now add in ginger and coconut, saute along for few minutes to lightly toast the coconut.
- Switch off and let this cool a bit.
- Now take this mixture in a mixer jar, add in salt, asafoetida and water.
- Grind this to either a paste consistency or coarse consistency. (i personally like it to be coarse… but its your choice, pick whichever you like)
- When the coconut blends to to the desired consistency… finally add the coriander leaves and give a pulse (run your mixer in pulse setting) (Do not grind) or just add finely minced to the chutney and mix.
- Grind this chutney in traditional “Ammi kal” / stone grinder will taste heavenly.
- Serves 3
- You may use little mint & curry leaves too
- Adding little chinna vengayam gives flavor plus more quantity.
- Ginger is a must for this thogayal.
- Frying the coconut helps to keep the chutney good for long time.
- You may alternate between green and red chilli or use half of each for variation.
- My mil sometimes adds vengaya vadam to this chutney while grinding which has castor oil in it and gives a different taste.