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Thengai thogayal in a bowl
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5 from 6 votes

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.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Festival Recipes, holiday recipes, Side Dish
Cuisine: South Indian
Diet: Vegan
Servings: 4
Calories: 131kcal


  • Blender


  • 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 teaspoon Oil
  • ¼ tsp Tamarind
  • to taste Salt


  • 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!


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.


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