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Home » Side Dishes » Chutney » Thengai Thuvayal / Thogayal | Fried Coconut Chutney

Published: Feb 8, 2021 · Modified: Mar 30, 2021 by Sandhya Ramakrishnan · This post may contain affiliate links

Thengai Thuvayal / Thogayal | Fried Coconut Chutney

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Thengai Thuvayal is one of the easiest recipe to make with roasted lentils, chilies and coconut. This thogayal pairs wonderfully with hot rice and dollop of ghee or oil.

fried coconut chutney in a brown bowl with potato curry on the side

I consider thengai thogayal to be the ultimate comfort food. I grew up eating this coconut thuvayal on top of steaming hot rice and a lot of ghee. Amma would usually make Milagu Jeera rasam to go with it and we will eat it either with some kind of roasted curry or just appalam (papad).

There are days when we have no fresh produce and this thogayal is the perfect recipe for those days. My mother used to make it as a quick dinner on days when we travel and come home after a long day.

Why this recipe works?

First and fore most this is a very quick recipe with just the basic ingredients. We always have coconut available in the South Indian kitchen and that makes it even easier.

The thengai thogayal tastes amazing with rice. We don't need any fancy main dish to go with it.

It is absolutely delicious. So delicious that you will come back for more.

It is vegan and gluten free. Just make sure that the asafetida you use for the recipe is gluten free as it usually has some wheat flour mixed with it.

Ingredients needed

Ingredients needed to make thengai thogayal laid out and labeled.

Check the recipe card at the bottom of the page for exact measurements and printable detailed recipe.

Coconut - We need fresh grated coconut to make the thengai thuvayal. I have always been using grated frozen coconut and it works well. Check the notes in the bottom to see how to use the frozen coconut.

Lentil - We use urad dal for thuvayal. We can use split ullutham paruppu or whole.

Seasoning - We use mustard seeds and asafetida to season.

Chilies - I use both fresh green chilies and dry red chilies when making my coconut thuvayal. We can skip the green chilies and just use the dry red chilies as well. But my mother always used fresh ones for flavor.

Oil - We use a little oil to fry the ingredients. I prefer to use coconut oil but we can use any cooking oil.

Tamarind - A little fresh tamarind is used when grinding the thuvayal. If fresh tamarind is not available, we can use the tamarind paste dissolved in a little water.

Step by step process

  • Heat oil and add the mustard seeds. When the seeds splutter, add the ullatham paruppu, red chilies, green chilies and asafetida. Fry until the lentils are 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.
Frying the ingredients to make thengai thogayal
  • Cool down the coconut mixture slightly and then put it in a blender along with salt and tamarind.
fried coconut and seasoning in a bowl
  • Grind it into coarse paste adding little water.
  • Serve with hot rice!
thengai thuvayal in a bowl with potato curry in the background

Expert Tips

  • Use fresh coconut to make the best tasting thengai thuvayal.
  • Consume the thogayal as soon as it is made for the best flavors.
  • Grind the thogayal adding as little water as possible.
  • It is not necessary to fry the coconut until it changes color. Just fry it until it is aromatic.
  • Serve with hot rice and ghee or sesame oil for best flavors.

Frequently Asked Questions

What kind of coconut to use for thengai thuvayal / thogayal?

Grated fresh coconut works the best. I use the frozen grated coconut and it works very well. Before using in the recipe, I thaw the frozen coconut by letting it sit out in room temperature for few minutes or microwaving it for about 30 seconds.

Does the coconut thuvayal need seasoning?

Coconut thogayal does not need to be seasoned after. We add the seasoning ingredients before and fry. Then whole mixture is ground along with coconut. If needed, my mother would take out some mustard seeds and lentils after the initial frying and keep it aside to add later to the thogayal.

How long can we store the thengai thuvayal?

Thengai thuvayal needs to be refrigerated after a few hours. Especially in hotter places, it needs to go into the refrigerator sooner. It stays well in the refrigerator for couple of days, but spoil after that. It is best eaten when fresh. So I would recommend making smaller batches fresh.

Do we grind the thuvayal coarse or smooth?

Thengai thuvayal is usually ground a little coarse. Again, it is a personal preference as well. My father likes his thogayal really coarse and my husband likes it smooth. So I make it somewhere in between. Also, the thogayal is usually a little thicker than coconut chutney in consistency.

Why do we use tamarind?

Tamarind adds a layer of flavor to the thogayal. I soak my tamarind piece in a little hot water to soften it and then grind it with the rest of the ingredients. If fresh tamarind is not available. we can dissolve ½ tsp of tamarind paste in hot water and use it.

Thengai thuvayal in a brown bowl with potato fry in the background

More Thuvayal / thogayal recipes

  • Paruppu Thuvayal | Paruppu Thogayal
  • Kothamalli Thuvayal | Cilantro Chutney
  • Masoor Dal Chutney | Orange Lentil Chutney
  • Ullundhu Chutney | Urad Dal Chutney

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below.
You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan.
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Thengai thogayal in a bowl

Thengai Thuvayal | Fried Coconut Chutney

Thengai thuvayal or thogayal is one of the easiest recipe to make for lunch or dinner. It tastes great when served with hot rice and dollop of ghee or sesame oil.
5 from 6 votes
Print Pin Rate
Course: Festival Recipes, holiday recipes, Side Dish
Cuisine: South Indian
Diet: Vegan
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Calories: 131kcal
Author: Sandhya Ramakrishnan

Equipment

  • Blender

Ingredients

  • 1 cup Grated fresh coconut
  • 2 tbsp Ullatham paruppu /urad dal
  • 1 tsp Mustard seeds
  • 2 Dry Red Chilies
  • 2 green chilies
  • ¼ tsp Asafetida
  • 2 tsp Oil
  • ¼ tsp Tamarind
  • to taste Salt

Instructions

  • Heat oil and add the mustard seeds. When the seeds splutter, add the ullatham paruppu, red chilies, green chilies and asafetida. 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!

Notes

Expert Tips
  • Use fresh coconut to make the best tasting thengai thuvayal.
  • Consume the thogayal as soon as it is made for the best flavors.
  • Grind the thogayal adding as little water as possible.
  • It is not necessary to fry the coconut until it changes color. Just fry it until it is aromatic.
  • Serve with hot rice and ghee or sesame oil for best flavors.
 

Nutrition

Calories: 131kcal | Carbohydrates: 11g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Trans Fat: 1g | Sodium: 82mg | Potassium: 152mg | Fiber: 4g | Sugar: 3g | Vitamin A: 215IU | Vitamin C: 36mg | Calcium: 13mg | Iron: 1mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
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Reader Interactions

Comments

  1. Priya Srinivasan says

    February 25, 2021 at 1:18 pm

    5 stars
    Thengai thogayal looks delicious sandhya! I m a thogayal lover, I need one very week, thengai thogayal with hot rice and gingely oil, bliss ❤️

    Reply
  2. Poonam bachhav says

    February 20, 2021 at 1:45 am

    5 stars
    I love coconut based chutneys and this one with black lentils sounds absolutely flavorful ! Perfect pair with some idlis .

    Reply
  3. Lata Lala says

    February 18, 2021 at 10:17 am

    5 stars
    Coconut is my favorite and look at this delicious Thengai Thuvayal. Certainly this one is the easiest recipe to make chutney. It's a bliss to savour it with hot rice and dollop of ghee.

    Reply
  4. Mayuri Patel says

    February 17, 2021 at 1:29 pm

    5 stars
    I've always enjoyed Fried Coconut Chutney with Idli and Dosa. Have never thought of enjoying it with some rice. Got to try that. I love coconut chutney and you're so right it needs to be enjoyed when absolutely fresh.

    Reply
  5. Uma Srinivas says

    February 17, 2021 at 12:52 pm

    5 stars
    Fried coconut chutney looks yummy and I bet this chutney tatse amazing with rice and dosa as well!

    Reply
  6. Archana says

    February 17, 2021 at 7:25 am

    5 stars
    😀 I am in love with this delicious tehngai thuvayal! Looks, sounds and I am sure will taste just as yum! Lovely share.

    Reply
  7. sushma says

    July 30, 2013 at 11:32 pm

    Good one. Good to go with any tiffin

    Reply
  8. Pavani N says

    July 30, 2013 at 2:25 am

    Chutney looks delicious. yummy!!

    Reply
  9. Gayathri Kumar says

    July 26, 2013 at 6:18 am

    Roasting coconut must make this thuvaiyal flavourful. Love to have it with hot rice..

    Reply
  10. vaishali sabnani says

    July 25, 2013 at 3:31 pm

    Very interesting..looks too good..and like this version:))

    Reply
  11. Sona S says

    July 25, 2013 at 3:47 am

    delicious thogayal, love this with rice.

    Reply
  12. Priya Suresh says

    July 24, 2013 at 6:12 pm

    Omg, can guess how delicious this chutney will be with a bowl or rice porridge.

    Reply
  13. divya says

    July 24, 2013 at 5:48 pm

    looks soooo tempting n delicious....

    Reply
  14. The Pumpkin Farm says

    July 24, 2013 at 3:41 pm

    interesting, never thought of coconut based chutney with steamed rice, but i am sure it tastes delicious

    Reply
  15. sangeetha pn says

    July 24, 2013 at 12:30 pm

    This must be yummy! Loved the fried version!

    Reply

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Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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