coconut thogayal / Thengai thogayal

Coconut thogayal | Thengai thogayal

Coconut thogayal | Thengai thogayal is a traditional South Indian accompaniment for rice made with freshly grated coconut, chana dal, urad dal and spices. It is usually served along with hot rice topped with ghee or gingelly oil. It is a quick and easy recipe and can also be had as a side dish with rasam rice and curd rice. 

Coconut thogayal | Thengai thogayal Recipe

How to make Coconut thogayal 

Cooking instructions with step by step pictures 

Heat oil in a pan. Once the oil is heated, keep the flame on low and add chana dal and urad dal. Saute till the dals turn golden brown in colour. Then add red chillies.

Now add the grated coconut and few peppercorns. Adding peppercorns are optional. 

Switch off the stove and mix everything together. 

Once cooled down, shift them to a mixer jar and grind coarsely first without adding any water. 

Next continue grinding adding little by little water making a thick and coarse paste.

Serve with hot rice topped with ghee or gingelly oil.

Recipe Notes

  • Always grind the thogayal into a thick and coarse paste preferably with less or without water 
  • No need for tempering. Kindly avoid tempering for thogayal to enjoy the different flavours along with ghee and gingelly oil. 
  • Yod can also add a few peppercorns for a difference in flavour. 

Serving suggestions

  • Hot rice topped with ghee or gingelly oil
  • As a side dish for rasam rice and curd rice.
  • As a side dish for all variety rice including lemon rice, tamarind rice, coconut rice, etc. 

Pudina thuvayal | Mint thogayal for rice

coconut thogayal / Thengai thogayal

Coconut thogayal | Thengai thogayal

Coconut thogayal | Thengai thogayal is a traditional South Indian accompaniment for rice made with freshly grated coconut, chana dal, urad dal and spices.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Side Dish
Cuisine Indian
Servings 3
Calories 80 kcal

Ingredients
  

  • 1 tsp oil
  • 1 tbsp chana dal
  • 1 tbsp urad dal
  • 3 to 4 dry red chillies
  • 1/3 cup grated coconut
  • a few peppercorns optional

Instructions
 

  • Heat oil in a pan.
  • Once the oil is heated, keep the flame on low and add chana dal and urad dal.
  • Saute till the dals turn golden brown in colour.
  • Then add red chillies.
  • Now add the grated coconut and few peppercorns. Adding peppercorns are optional.
  • Switch off the stove and mix everything together.
  • Once cooled down, shift them to a mixer jar and grind coarsely first without adding any water.
  • Next continue grinding adding little by little water making a thick and coarse paste.

Notes

Recipe Notes
Always grind the thogayal into a thick and coarse paste preferably with less or without water
No need for tempering. Kindly avoid tempering for thogayal to enjoy the different flavours along with ghee and gingelly oil.
Yod can also add a few peppercorns for a difference in flavour.
Serving suggestions
Hot rice topped with ghee or gingelly oil
As a side dish for rasam rice and curd rice.
As a side dish for all variety rice including lemon rice, tamarind rice, coconut rice, etc.
Keyword coconut recipes, coconut thogayal, thengai thogayal

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