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January 11, 2014


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thengai thogayal

In Tamil nadu, Thengai thogayal / Coconut thogayal is served with rice. We love to mix this thogayal with rice adding ghee or it can be had with curd rice too. U may wonder why am I posting this recipe for kaanum pongal. My mom told this story and 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  pongal 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 your day.. Wish u all a very happy and tasty pongal !!


Thengai thogayal /Coconut thogayal recipe

Coconut thogayal / Thengai thogayal for rice
 Simple and easy thengai thogayal recipe - Coconut thogayal for rice
Cuisine: Indian
Category: Side dish
Serves: Serves 4
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes

1 cup - 250ml
To roast & grind
  • Grated coconut - 1/2 cup
  • Red chillies – 5 - 6 nos
  • Hing – 1/4 tsp
  • Tamarind – Gooseberry size
  • Urad dal – 1 tbsp
  • Salt & water - as needed

  • In a kadai ,heat 2 tsp of oil. Roast the urad dal,red chillies,hing. Lastly roast coconut along with these ingredients.
  • Grind them coarsely adding salt and tamarind. 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.

  • Enjoy mixing with plain rice adding sesame oil/gingely oil or have as a side dish for curd rice !
  • 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 you add urad dal, you 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 you roast coconut well.
  • Adjust the amount of chillies and tamarind according to your 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 step by step

coconut thogayal recipe

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Laxmipriya said...

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

Priya Anandakumar said...

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

Priya dharshini said...

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

Priya said...

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

Home Cooked food said...

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

AparnaRajeshkumar said...

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

Nava K said...

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

Rajani said...

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

foodgalleri said...

Lovely color.. love this spicy & tangy chutney.

Hema said...

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

Suja Manoj said...

Spicy and yummy chutney

Kaveri Venkatesh said...

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

nandoos kitchen said...

my MIL prepares this and it tastes delicious and interesting information

Shama Nagarajan said...

delicious spicy thogayal