E-mail : chitra.ganapathy@gmail.com

Search this blog

January 11, 2014

THENGAI THOGAYAL | COCONUT THUVAIYAL RECIPE FOR KAANUM PONGAL


thengai thogayal
U may wonder why am i posting this recipe for kaanum pongal.My mom told this story & asked me to post this recipe.In Tamil Nadu, kanu is also known as Virgin Pongal/kanni pongal and is celebrated by unmarried girls by playing in the river banks,making pongal and eating it there.It is like resting day after the 3 days of festivities.People go out along with family and have a nice day of outing.My mom told  when she was young they go for outing carrying this simple coconut thogayal and pazhang curry(mixture of left over sambar,kootu,poriyal) for lunch and enjoy the whole day in river banks.Nowadays only some people follow this practice.By sitting at home & watching all the special programmes on TV,we too can make our lunch very simple with this thogayal,sunda curry and papadSmile.Hope u'll try this and enjoy ur day..
Wish u all a very happy and tasty pongal !! Party smile..
thengai-thogayal

Thengai thogayal /Coconut thogayal recipe


 Simple and easy thengai thogayal recipe
Cuisine: Indian
Category: Side dish
Serves: Serves 4
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes


INGREDIENTS
To roast & grind
  • Grated coconut - 1/2 cup
  • Red chillies – 4-5 nos
  • Hing – 1/4 tsp
  • Tamarind – small berry size 
  • Urad dal – 1/2 tbsp (optional)
  • Salt & water - as needed
METHOD

  • In a kadai ,heat 2 tsp of oil.Roast the urad dal,red chillies,hing.(U can also roast coconut along with these ingredients)
  • Grind them coarsely adding salt and tamarind.Add grated coconut and grind it thick without adding water.Coconut will be half ground.Now add very little water and make a thick paste.Remove in a serving bowl.
    coconut thogayal step by step







  • Enjoy mixing with plain rice adding sesame oil/gingely oil or have as an accompaniment for curd rice !
NOTE
  • To get this nice color,use crushed red chilli.Otherwise u may not get the same color.U can find the chilli in the picture background.
  • Adding urad dal is optional.If u add urad dal, u can use this thogayal as side dish for idli,dosa too.Mostly we make this chutney for travel.It stays good for one to two days without refrigeration if u roast coconut well.
  • Adjust the amount of chillies and tamarind according to ur tastebuds.
  • U can also roast coconut at the end and add it while grinding which gives a nice flavor.
  • This thogayal can be refrigerated and had for 2-3 days.


coconut thogayal recipe

14 comments:

  1. like its color.. looks too good.. :)

    ReplyDelete
  2. very nicely made chitra, we also make it the same way... lovely color...

    ReplyDelete
  3. I luv this spicy tangy coconut chutney...nice color,chitra

    ReplyDelete
  4. such a aromatic thuvaiyal ..Def this makes a good sidedish ..

    ReplyDelete
  5. Color looks so inviting. Def. Going to try this.

    ReplyDelete
  6. i loved the dark red color. Superb a irukum ..curd rice awesome a irukkum

    ReplyDelete
  7. Looks fabulously awesome. Shall try it this Tuesday for Ponggal.

    ReplyDelete
  8. You said it right. Thogayal with curd rice is such a time tested combination, never fails.

    ReplyDelete
  9. Lovely color.. love this spicy & tangy chutney.

    ReplyDelete
  10. This thogayal would be a delicious combination with any mixed rice, love it..

    ReplyDelete
  11. The story about the kanu pongal is interesting..never knew about it..delicious looking thogayal

    ReplyDelete
  12. my MIL prepares this and it tastes delicious and interesting information

    ReplyDelete

Thanks for visiting this page..Feel free to leave ur comments & feedback.
Anonymous users,please avoid spamming my inbox with ur ads.It will be removed.Thanks for understanding.

Related Posts Plugin for WordPress, Blogger...
back to top