Thengai Thogayal - Chutney for Rice
Quick and easy recipe of thengai thogayal or thengai thuvaiyal – A perfect coconut chutney recipe for rice prepared coconut, urad dal, and dried red chilies and tamarind.
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Thuvaiyal -Coconut Thogyal
SERVINGS
6
CUISINE
South Indian
TIME
20 mins
COURSE
Accompaniment
Ingredients
Quick & easy!
– ½ tsp oil – 3 tbsp urad dal – ½ tsp mustard seeds – ½ tsp hing – 3 dried red chilies you can use up to 4 red chilies. Break it into small pieces – 1 cup coconut grated. if using frozen thaw it room temperature – 1 tsp salt or to taste – ½ tsp tamarind paste if using tamarind black, a small 1-inch piece would do. – ¼ to ⅓ cup water
You will need:
Instructions
Simple & easy-to-follow
– In a pan, add the oil. When it is hot, add the urad dal, mustard seeds, and hing. Mix it thoroughly. Roast for 30 to 45 seconds over medium heat. – Now add the dried red chilies and roast it over medium-low heat until the urad dal turns golden brown. – Turn off the heat and add the coconut. Mix it and allow this mixture to cool down.
Steps 1-3
– When the mixture is cool, add it to the mixer jar. Add salt and tamarind paste and pulse it. As required, add water and grind it. You will need ¼ to ⅓ cup. Do not add more water. The chutney should be thick. – Transfer it to an air-tight container and serve it with rice or other dishes.
Steps 4-5
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