Thengai thogayal recipe with full video and step by step pictorial instructions.
Thengai thogayal is a popular South Indian dish made as an accompaniment for rice. My amma makes it so yum. Slowly I have inherited that from her . Though everyone says I make it so well, still I feel it was not matching to the same as amma makes. Slowly after few years of experience i gained the mastery over this simple dish. Now I can say my Vatha kuzhambu and thengai thogayal tastes the same. Infact my daughter who is a big foodie says, that I make the best Vatha kuzhambu than paati.
What is the secret ingredient in making the best thengai thogayal
Freshly grated coconut is the key for any coconut-based chutneys or thogayals. Many of us who are living in abroad use frozen coconut. But if you have access to fresh coconut, just break it and make the thogayal immediately. Also, amma says, it is best if you grate the coconut, rather than making into pieces and grinding it for the thengai thogayal.
The red chilis are added more for this particular thogayal. The tamarind and the coconut balances the spiciness of the chilis.
How you serve Thengai thogayal – What combos works well- How to eat the thogayal
Thengai thoyagal is usually mixed with plain hot rice smeared with sesame oil . We can have fire roasted papad( sutta appalam) and a poricha kootu as an accompaniment. Thengai thogayal can be had as an accompaniment with curd rice too. I personally love this combo very much. Last but not the least, we can have the thogayal sadam with Mor kuzhambu and with Rasam too. If you haven’t tried these combos, i strongly recommend you to try the thogayal sadam with plain tomato rasam and a curry of your choice.
Thengai thogayal recipe
Method with step wise pictures:
- Heat a pan and add 2 tsp oil. Add the Urad dal, tamarind, red chili, and asafoetida.
- Fry till the dal turns golden brown.
- Switch off the flame .
- Add the coconut to this.
- Allow it to cool and add salt.
- Grind it in the mixie into a fine paste by adding very little water.
- Enjoy with hot rice smeared with sesame oil or ghee.