Coconut chutney for rice

COCONUT CHUTNEY FOR RICE / THENGAI THOGAYAL

Thengai Thogayal or Coconut Thuvaiyal is an easy South Indian Chutney which is made with freshly grated coconut. 

Chutney for rice porridge / kanji / lemon rice / curd rice / tamarind rice etc

Thengai Thogayal also known as the Tangy and Spicy Coconut Chutney is different from the regular chutney that you have along with the idlis and dosas.

The thogayal recipe is made with  coconut , green chilli , curry leaves etc when ground along with tamarind into a paste along with the coconut gives a fresh aroma that makes it simply delicious. 

Thogayals are typically mixed with rice and eaten.

The Thengai Thogayal can also be eaten with southindian breakfast items like idli /dosa /vada/upma/Pongal etc  or any other way you choose to eat it.

INGREDIENTS

• Freshly grated coconut – 1 cup
• Green chilli – 2 or 3 or as per taste
• Tamarind a tiny piece
• Jeera – 1/4 tsp
• Garlic – 3 or 4
• Curry leaves – a sprig
• Salt to taste

METHOD

Take all the ingredients in the chutney jar and grind .

Open ,scrape off from the sides of the jar and again grind without water .

Open again scrape ,drizzle little water and grind – repeat till you get a coarse paste .

The chutney should not be watery ,so just drizzle as required .

Remove and roll it in your palms to give that ball effect.

Serve with plain rice or any rice items like kanji / tamarind rice/ lemon rice.

These chutneys are always handy for a lazy day lunch and it pairs well with just plain rice or even any variety rice. You have leftover thogayal add little water,temper and you get a chutney for dosa idli

NOTES

1. You can use red chilli instead of green ones.
2. Use mango instead of tamarind .
3. You add roasted dals to give a different texture .
4. You can roast coconut till light golden .
5. You can also add any stir fried veges like carrot /beetroot /sesame seeds etc etc.

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