February 12, 2015

Thengai Thogayal (Traditional Spicy and Tangy Coconut Chutney for Rice)

This Thengai Thogayal is the traditional chutney that substitutes kuzhambu as the companion to rice. When we are bored of making kuzhambu for lunch daily, this Thengai Thogayal gives a welcoming break. It tastes hot, spicy and tangy to mix with hot rice with a tea spoon of coconut oil or ghee and any vegetable kootu and Pappad. This thogayal also tastes very good as a side dish to curd rice.



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Ingredients for making Thangai Thogayal:


Serves 4 people generously


Fresh coconut from half coconut

Urad dal 3 tb spoons

Red chillies 4 or 5

Tamarind a small gooseberry size

Hing powder 1/2 tea spoon

Salt to taste

Oil 2 tea spoons for roasting


 

 

 

 

 

 

 

 

 

 

 

How to make Thengai Thogayal?


 

 

 

 

 

 

 

 

 

 

 

 

Heat a pan with the oil.

Roat the urad dal and red chillies till the colour of the dal changes.

Now add the tamarind pieces to it and stir well till the urad dal becomes golden brown.

Allow it to cool.

In a mixie jar add coconut, tamarind, red chillies, hing powder, salt and grind for few seconds. If necessary add some water.

Now add the urad dal and grind for few seconds. 

After adding the roasted dal don't grind smoothly. The dal should be coarsely grounded to have crunchiness in the chutney. 

When it is mixed with hot rice and had it gives wonderful taste.



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2 Comments
Comments
  1. Traditional recipe.it reminds me amma.

    ReplyDelete
  2. Omg, I appreciate your work. Sure, I will try it on this valentine day. Do you have any idea about mediterranean diet recipes.

    ReplyDelete