Recipe: Tasty Tamil Nadu style Coconut chutney / Thengai Thuvayal

Recipe: Tasty Tamil Nadu style Coconut chutney / Thengai Thuvayal Delicious, fresh and tasty.

Tamil Nadu style Coconut chutney / Thengai Thuvayal. Thengai Thogayal is a traditional chutney made using fresh grated coconut along with dals and spices. This is an accompaniment to the rice and usually served with ghee / gingelly oil. Sometimes, we look for some recipe which is quick and easy to make.

Yep! you heard that right , its a main course dish.

This is mixed with plain rice and for the accompaniments / side dish we have potato roast or Plantain.

Thengai Thogayal - is a basically a thick version of chutney goes well with idli dosa… even variety rice too.

You can have Tamil Nadu style Coconut chutney / Thengai Thuvayal using 11 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Tamil Nadu style Coconut chutney / Thengai Thuvayal

1. Prepare 1 1/2 cups of coconut freshly grated.

2. You need 4 tbsps of White urad daal.

3. You need of salt.

4. Prepare 2 of green chillies.

5. It’s 4 of chillies dry red.

6. You need of coriander leaves.

7. Prepare 1 of asafoetida small compounded.

8. It’s of gooseberry tamarind a small sized.

9. You need 1 tsp of sugar.

10. It’s of water.

11. You need 2 tbsps of Sesame oil.

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.

In Kerala, Coconut Chutneys are made with just coconut as the main ingredient but in Tamil Nadu, Pottukadalai or Roasted Bengal Gram is almost always added to coconut chutney.

This gives more body and thickness to the chutney, not to mention makes it a bit more economic for hotels to serve generously (In Kerala, they just add water to the.

This is a very easy and simple South Indian Tamilnadu style recipe for Thengai Thogayal - Thuvaiyal With Coconut.

Tamil Nadu style Coconut chutney / Thengai Thuvayal step by step

1. First Grate the coconut and arrange all the required ingredients..

2. Take a kadaai, keep it on medium heat, once the kadai is heated add 2 tbsps of sesame oil..

3. First add the compounded asafoetida and then add rest of the ingredients (except coconut,sugar and water). Saute these ingredients in medium heat until urad dal turns golden in colour. Once done take off the heat and transfer this to the blender jar. Add a teaspoon of sugar..

4. Blend the sauted ingredients first to a coarse powder. Later add the grated coconut and sprinkle little water about 40 ml or less should, it is to assist the ingredients to grind. Dont add too much water, then you'll have it in a watery consistency, chutney should be of smooth semi solid consistency..

5. Check the chutney whether it has the desired smoothness, if it is still coarse add little water and blend it again and transfer this to a serving dish..

Thogayal is a thick chutney usually served with rice.

Lentils and spices are fried and ground with coconut.

I like to make this thogayal a little spicy.

In Tamil nadu, Thengai thogayal / Coconut thogayal is served with rice.

We love to mix this thogayal with rice adding ghee or it can be had with curd rice too.