Thengai Thogayal Recipe – A Delicious South Indian Coconut Chutney
If you’re craving a traditional South Indian chutney that’s both tangy and spicy, Thengai Thogayal (Coconut Thogayal) is the perfect side dish to elevate your meal. A quintessential accompaniment for breakfast items like Rava Idli, Keerai Sambar, and a hot cup of Filter Coffee, this flavorful chutney is made from fresh coconut, tempered with mustard seeds, curry leaves, and a mix of spices to give it a deliciously aromatic kick.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Grated coconut | 1 cup | Fresh coconut gives the best flavor. |
| White urad dal | 2 teaspoons | A key ingredient for the chutney’s texture. |
| Fenugreek seeds | 5 seeds | Adds a slight bitterness for balance. |
| Dry red chillies | 3 whole | Adjust for spice level. |
| Curry leaves | 10 leaves | Provides a fragrant, herbal aroma. |
| Tamarind | 30 grams (or as much as a lemon) | Adjust based on desired tanginess. |
| Mustard seeds (Rai) | 1/4 teaspoon | Used for tempering. |
| Dry red chillies (for tempering) | 2 whole | Adds additional flavor to the tempering. |
| Curry leaves (for tempering) | 3-4 leaves | Enhances the chutney’s aroma. |
| Oil (for tempering) | 1 teaspoon | Use any neutral oil. |
| Salt | To taste | Adjust according to preference. |
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Serving Size
- Servings: 5
- Cuisine: South Indian
- Course: Side Dish
- Diet: Vegetarian
Instructions
Step 1: Roasting the Spices
- Begin by heating a small pan on medium flame.
- Add fenugreek seeds, dry red chillies, and white urad dal into the pan.
- Roast the mixture until the ingredients turn light brown, which should take about 3-4 minutes. Stir occasionally to avoid burning.
Step 2: Grinding the Coconut Paste
- Once the spices are roasted, transfer them into a mixer grinder.
- Add grated coconut, tamarind, salt, and curry leaves into the grinder.
- Grind everything together into a smooth paste. If needed, you can add a bit of water to help with grinding, but be sure to keep the chutney thick for a nice texture.
Step 3: Tempering the Chutney
- In a separate small pan, heat 1 teaspoon of oil on medium heat.
- Add mustard seeds to the hot oil and let them crackle.
- Once the mustard seeds start popping, add dry red chillies and curry leaves.
- Cook the tempering until the curry leaves turn crispy and the chillies darken slightly, around 2 minutes.
Step 4: Mixing and Serving
- Pour the prepared tempering over the ground chutney paste and stir well to combine.
- Taste and adjust salt or tamarind if needed.
- Serve the Thengai Thogayal with Rava Idli, Keerai Sambar, and a hot cup of Filter Coffee for a perfect South Indian breakfast.
Tips & Variations
- Adjust the Spice Level: If you prefer a milder chutney, reduce the number of dry red chillies or remove the seeds from them before roasting.
- Add More Tanginess: For an extra tang, increase the amount of tamarind or squeeze a little lemon juice into the chutney before serving.
- Storage: Store leftover chutney in an airtight container in the refrigerator for up to 2-3 days.
Nutritional Information (Approximate per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 85 |
| Protein | 2 g |
| Carbohydrates | 7 g |
| Fat | 6 g |
| Fiber | 2 g |
| Sodium | 50 mg |
| Sugars | 2 g |
Conclusion
The Thengai Thogayal is a quick, easy, and flavorful chutney that enhances the taste of traditional South Indian breakfasts. Its creamy texture from fresh coconut and tangy punch from tamarind makes it a versatile side dish that can be paired with idlis, dosas, or even rice. The tempering of mustard seeds and curry leaves adds a layer of richness, making it a comforting dish that’s sure to please your taste buds. Enjoy this Thengai Thogayal Recipe as part of your next South Indian-inspired meal!
