THENGAI THOGAYAL | COCONUT THUVAIYAL RECIPE FOR RICE - KAANUM PONGAL RECIPES

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 papad.Hope u'll try this and enjoy your day.. Wish u all a very happy and tasty pongal !!

Thengai thogayal /Coconut thogayal recipe

 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

INGREDIENTS
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

METHOD

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 ! 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 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.

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