Tuesday, 12 May 2015

Thengai Thogayal / Coconut Chutney

Thengai Thogayal is a South Indian style chutney / condiment made with fresh coconut, red chillies and tamarind. It is served as a condiment with steamed rice and rasam / Sambar. This chutney is spicy, tangy and has a sweetness from the fresh coconut.

I found this thogayal picture on one of the FB closed groups. Requested the author for the recipe and She was kind enough to quickly share it with me with exact measurements in CUP. I cut down the recipe by half and tried making the chutney for my lunch today. It was very delicious ! And tasted close to the chutney they serve in one of my favourite Kerala Restaurant.

Thank you 'Shanthi Ramachandran' for sharing this classic South Indian chutney recipe.

Recipe Author : Shanthi Ramachandran


  • 1 Tablespoon coconut oil
  • 4 Dry Red chillies
  • 2 Tablespoon Urad dal
  • 1/4 Teaspoon Hing / Asafoetida
  • 1 Teaspoon Tamarind
  • 1/2 cup Freshly grated coconut
  • Salt to taste


1. In a wok / kadai heat coconut oil. When the oil is hot add urad dal and fry on medium flame until they turn light golden
2. Add dry red chillies and for few seconds until the chillies puff up
3. Switch off the flame and add hing and tamarind. Let the mixture cool completely
4. Now add this mixture in a food processor / mixie along with fresh coconut and salt and grind coarsely. Sprinkle 1 or 2 teaspoon of water to grind
5. Transfer the coconut chutney from the food processor to the serving dish
6. Serve with steamed rice as a side

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