This is a very easy and simple South Indian Tamilnadu style recipe for Thengai Thogayal – Thuvaiyal With Coconut. It tastes so delicious with rice. Lentils and spices are fried and ground with coconut. I like to make it a little spicy. This chutney mixed with rice and a dollop of ghee makes for a very satisfying lunch. Its so simple to make and can be made in less than 15 minutes. I had this chutney for the first time at my husband’s cousin’s place and immediately after lunch, I asked for the recipe and typed it down on my phone. It was very different from any other chutney. I tried it at home the very next day and from then on, it has become a favorite for all of us. Its simple, quick and finger licking good.
This is how to do the Spicy Thengai Thogayal / Coconut Chutney For Rice
Heat oil in a kadai and roast the chana dal / kadalai paruppu in low flame until light brown. Add the dried red chillies and fry briefly. Make sure the red chillies don’t burn. Add the chillies when the dal is almost roasted. Set aside.
Get the below ingredients together. There is raw garlic in this chutney. About 4-5 cloves. The roasted dal, tamarind, and the pungent garlic is what makes this coconut thogayal super tasty. Garlic imparts a very unique flavor to this chutney. Apart from the chana dal and chillies, everything is ground raw. Don’t worry about adding so much garlic. Just go on and grind buddy. My garlic cloves in India are too small. Way too small. So I added 10 cloves.
Grind all the ingredients together with about half a cup of water. Do not add more water. We want a very thick chutney. Transfer to a cup.
Serve with rice and a dollop of ghee.
- 1 tablespoon peanut oil
- 3 tablespoon Channa dal /kadalai paruppu
- 4-5 cloves garlic
- small candy size tamarind
- 4-5 Dry red chillies
- 1 cup shredded coconut
- 1 teaspoon salt
- Heat oil in a kadai and roast the chana dal / kadalai paruppu in low flame until light brown. Add the dried red chillies and fry briefly. Make sure the red chillies don’t burn. Add the chillies when the dal is almost roasted. Set aside.
- Grind all the ingredients above with the roasted dal and chillies together with about half a cup of water. Do not add more water. We want a very thick chutney. Transfer to a cup.
- Serve with rice and a dollop of ghee.