For the final week of the BM 30, I am doing native dishes for the next 3 days. I belong to South India with my father’s side native being a village near Mayiladuthurai in Tanjore district. We still have our ancestral home back in the village, which we visit during our every trip to India. Also my paternal grandmother was a great cook. Lot of my cooking skill and style comes from her. She is not among us now, but her memories are always alive in our thoughts.
So for the first day, I am making comfort food. Thengai thuvayal or Thengai Thogayal was always one of the dishes that my mother made after a long busy day. This is very easy to make and takes only few ingredients to put it together.
So on the days when my mother had been busy or when there are not many vegetables to cook with, she makes this as a quick fix for dinner. This coconut thuvayal tastes wonderful with hot rice with a dollop of nei (ghee) or some nallaennai (gingelly oil). All you need on the side is some sutta appalam (dry roasted papad).
Ingredients to make Thengai Thuvayal – serves 4
- Grated fresh coconut – 1 cup
- Ullatham paruppu /urad dal – 2 tbsp
- Mustard seeds – 1 tsp
- Red Chilies – 3 or 4
- Asafetida – ¼ tsp
- Oil – 2 tsp
- Tamarind – a tiny bit (or ¼ tsp of tamarind pulp)
- Salt – to taste
Procedure –
- Heat oil and add the mustard seeds. When the seeds splutter, add the ullatham paruppu, red chilies and asafetida and fry until the paruppu is golden brown.
- Now add the grated fresh coconut and fry it for 3-4 more minutes in low flame. Take care not to burn the coconut. The coconut need not be fried until it is brown.
- Cool down the coconut mixture slightly and then put it in a blender along with salt and tamarind.
- Grind it into coarse paste adding little water.
- Serve with hot rice!
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Thengai Thuvayal | Fried Coconut Chutney
Equipment
- Blender
Ingredients
- 1 cup Grated fresh coconut
- 2 tbsp Ullatham paruppu /urad dal
- 1 tsp Mustard seeds
- 4 Red Chilies
- ¼ tsp Asafetida
- 2 tsp Oil
- ¼ tsp Tamarind
- Salt
Instructions
- Heat oil and add the mustard seeds. When the seeds splutter, add the ullatham paruppu, red chilies and asafetida and fry until the paruppu is golden brown.
- Now add the grated fresh coconut and fry it for 3-4 more minutes in low flame. Take care not to burn the coconut. The coconut need not be fried until it is brown.
- Cool down the coconut mixture slightly and then put it in a blender along with salt and tamarind.
- Grind it into coarse paste adding little water.
- Serve with hot rice!
sushma says
Good one. Good to go with any tiffin
Pavani N says
Chutney looks delicious. yummy!!
Harini-Jaya R says
good one!
Nisha says
Looks delicious
Gayathri Kumar says
Roasting coconut must make this thuvaiyal flavourful. Love to have it with hot rice..
vaishali sabnani says
Very interesting..looks too good..and like this version:))
Nivedhanams Sowmya says
oh the very fav thogayal!!! so helpful to have on hand to make a quick meal with just hot rice!!!
Sowmya
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Sapana Behl says
Chutney looks delicious!
Sona S says
delicious thogayal, love this with rice.
Priya Suresh says
Omg, can guess how delicious this chutney will be with a bowl or rice porridge.
divya says
looks soooo tempting n delicious....
Preeti Garg says
Yummy chutney 🙂
Srivalli says
I love this with rice...
The Pumpkin Farm says
interesting, never thought of coconut based chutney with steamed rice, but i am sure it tastes delicious
sangeetha pn says
This must be yummy! Loved the fried version!
Shama Nagarajan says
drooling !!!
Akila says
yummy thengai thuvayal...