THENGAI THOGAYAL RECIPE

THENGAI THOGAYAL RECIPE /PARUPPU THOGAYAL WITH COCONUT

It is a popular South Indian dish made as an accompaniment for rice

INGREDIENTS

• 1 tsp oil
• 3 tbsp urad dal
• Generous pinch of  asafoetida
• 3 or 4  dried red chilies 
• 1 tbsp urad dal
• 1 tbsp chana dal
• 1 cup freshly grated coconut
• small piece of tamarind
• 2 garlic
• few tbsp. of water
• salt to taste

METHOD

In a pan heat the oil.

When it is hot, add the urad dal + chana dal .

Stir and fry thoroughly. [ 30 to 45 seconds over medium heat ]

Now add the dried red chilies  + asafoetida and roast it over medium-low heat until the  dals turn golden brown.

Then add coconut.

Stir fry  till moisture leaves and slightly browned.

Allow to cool .

Transfer this to a mixer, add required salt + tamarind + garlic 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 / curd rice .

VARIATION – Coconut chutney for rice

CURD RICE – Curd rice / Thayir sadam

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NOTES

1. Adjust water according to the consistency you want.
2. Don’t burn the dal else the chutney  will have a bitter taste.
3. Tastes best with steamed rice .
4. Garlic is optional .
5. Freshly grated coconut is the best for any coconut – based chutneys or thogayals , avoid frozen . 

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