Thengai Thogayal Recipe (Spicy and Tangy Coconut Chutney)

Name: Thengai Thogayal Recipe (Spicy and Tangy Coconut Chutney)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 5
Cuisine: Indian
Ingredients: 1 cup Coconut (1 cup Fresh coconut grated); 2 tsp White Urad Dal (2 teaspoons White Urad Dal (Split)); 5 pieces Fenugreek Seed (5 Methi Seeds (Fenugreek Seeds)); 5 pieces Dried Red Chili (3 Dry Red Chillies + 2 Dry Red Chillies); 13 pieces Curry leaves (10 Curry leaves + 3-4 Curry leaves — up to 4); 30 g Tamarind (30 grams Tamarind small lemon sized ball); ¼ tsp Mustard Seeds (1/4 teaspoon Mustard seeds (Rai/ Kadugu)); 1 tsp Vegetable Oil (1 teaspoon Oil for tempering (vegetable oil used)); 0 pieces Table Salt (Salt to taste)

Thengai Thogayal Recipe (Spicy and Tangy Coconut Chutney) - Indian Chutney Recipes (Indian)

20 minIndian

Servings5

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Steps

1To begin making the Thengai Thogayal recipe, in a small pan; roast the fenugreek seeds, dry red chillies and urad dal until it releases a roasted aroma and slightly browned.
2Now grind the roasted ingredients, the grated coconut,the tamarind and curry leaves together until it forms a smooth paste. Check the salt levels of the Thengai Thogayal and adjust to suit your taste.
3Heat a little oil in a tadka pan; add mustard seeds, dry red chillies and curry leaves. Allow it to crackle and the red chillies to roast. Add the seasoning to the Thengai Thogayal.
4Serve the Thengai Thogayal along with a hot bowl of rice and ghee or dosaidli.