Thengai Thogayal is a simple side dish recipe that can be made in 10 mins. This coconut thogayal goes amazing with moong dal rice, lemon rice, tamarind rice, curd rice etc. There are many varieties of Thogayal recipes. Thengai Thogayal is one among them. This thengai thogayal can be stored in the fridge for two days. It may be stored for more than two days but I personally don’t prefer it. You can make this thogayal for the lunch boxes with any one of the variety rice.
Moreover, the texture of the thengai thogayal will be thick and the consistency will be semi coarse. You can serve this as a side dish for idly and dosa if you have made them thin and I have made them slightly thin since I like such consistency. Even with these kinds of breakfast, this thogayal goes well. I have added a small piece of ginger to this thogayal to get the ginger flavour. You can skip it if you don’t want to add it.
You can try this recipe when you have a lazy afternoon with any type of your desired rice variety. I have served the thengai thogayal with Moong dal rice and it tasted amazing. And I haven’t tempered it but you can temper it before serving them if you want and I can assure you that it also tastes delicious. In short words, it is simple yet tasty. So try out this recipe and let me know how it turns out for you.
Check out my other Side Dish Recipes here.
- Preparation Time : 5 mins
- Cooking Time : 5 mins
- Total : 10 mins
- Servings : 2 to 3 Persons
- Course : Side Dish – Thogayal Recipe
- Cuisine : Indian
Ingredients for making Thengai Thogayal
- 1 cup freshly grated Coconut
- 2 dried Red Chilli
- 1 small piece Ginger & Tamarind
- 1 tbsp Urad Dal
- 2 tbsp Oil
- Salt to Taste
Steps for making Thengai Thogayal
Heat the oil in the pan and add dried red chilli and urad dal. You can adjust the spices according to your taste. Roast them on the low flame until they turn slight brown.
Then add ginger and tamarind to the pan. Roast them on the low to medium flame for a minute, so that they don’t get burnt.
Next, add grated coconut and roast them until the moisture from the coconut disappears. You can see the color change of the coconut.
After roasting all the ingredients, transfer them to a plate and allow them to cool for some time.
Next, transfer the cooled ingredients to the blending jar. Add the required amount of salt and blend it to a semi coarse thogayal.
Adjust the water consistency and grind them. Do not over pour the water so that it may lose its thogayal consistency.
Thengai Thogayal is ready to serve.
- You can also temper the thogayal with the tempering ingredients such as mustard seeds and curry leaves.
- Adjust the spices according to your taste.
- Serve it with breakfast if you have poured more water.
- Roast all the ingredients on low to medium flame since they will get burn soon.