Thengai thogayal is a traditional accompaniment for rice and rice based mostly dishes. Coconut, urad dal and asafoetida makes a successful combo on this conventional chutney.

You can also make it any time of day and excellent for journey too in case you saute coconut.

That is my most favourite out of all different recipes underneath this class on this website, and pairs effectively with this wonderful puliyodharai recipe.

Elements

Can any recipe get easier than this? Simply coconut, urad dal and asafoetida collectively provides this magical taste, style.

• Coconut – contemporary grated coconut is the principle ingredient on this recipe.
• Urad dal – I used entire urad dal, however you should utilize break up urad dal as effectively, with or with out pores and skin.
• Asafoetida – I used stable asafoetida, use generously even in case you use powder one.
• Tamarind – Any thogayal with out tamarind? Particularly in case you make it for rice, you want an additional bit for balancing the style.
• Purple chillies – Boost all the things

See recipe card for portions.

Directions

Collect the elements wanted prepared.

1. Warmth a pan with oil firstly. Then add purple chillies, urad dal and asafoetida.

2. Then roast moreover till they flip deep golden in colour.

3. Now, switch to a plate to chill down

4. As soon as cooled, place the roasted objects in a blender.

5. After that, add all the things else on high (Salt, tamarind, coconut and water ¼ cup plus as wanted)

6. Most significantly, grind coarse, not clean. Coconut thogayal prepared!

Variations

Giving the customer concepts on how they will change this recipe to higher swimsuit their dinner friends, or their cultural delicacies, is an effective way to extend the possibilities they make the recipe

• Spicy – add ¼ teaspoon of black pepper alongside whereas grinding. This provides spice in addition to taste.
• Urad dal – Use break up urad dal with pores and skin (karuppu ulutham paruppu) for extra deep taste and with pores and skin it is extra nutritious!
• Curry leaves – add few curry leaves for further taste.

See this arisi upma recipe on my web site!

Storage

It stays good for couple of days (contemporary) in fridge.

If you happen to roast the coconut additionally effectively and don’t use arms to deal with, will probably be good for journey too. However inside a day it’s important to devour.

High tip

• The knack of getting it proper, is balancing chilli, tamarind and salt.
• Additionally I’d suggest to roast deep reddish in colour for good taste.
• I favor utilizing stable asafoetida for taste.
• Grinding coarse and clean provides completely different really feel. I at all times like thogayal bit on coarse aspect.

Recipe card

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Thengai thogayal recipe

Thengai thogayal is a traditional accompaniment for rice and rice based mostly dishes. Coconut, urad dal and asafoetida makes a successful combo on this conventional chutney.

Delicacies Indian, South Indian

1x2x3x

Cup measurements

Elements

• ½ cup Grated coconut Measure packed
• 2 tablespoon Urad dal
• 1 teaspoon Tamarind
• 6 Purple chillies
• ¼ teaspoon Asafoetida
• Salt

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Directions

• Collect the elements wanted prepared.

• Warmth a pan with oil firstly. Then add purple chillies, urad dal and asafoetida.

• Roast till they flip deep golden in colour.

• Switch to a plate to chill down

• Place the roasted objects and all the things else in a blender

• I first powder it for 10 seconds. Then add round ¼ cup water plus little extra, and grind to a thick but coarse paste.

Video

Notes

• I’d suggest to roast deep reddish in colour for good taste.