Thengai thogayal recipe – Raks Kitchen

Thengai thogayal is a traditional accompaniment for rice and rice based mostly dishes. Coconut, urad dal and asafoetida makes a profitable combo on this conventional chutney.

You may make it any time of day and excellent for journey too should you saute coconut.

That is my most favourite out of all different recipes beneath this class on this website, and pairs effectively with this superb puliyodharai recipe.

Substances

Can any recipe get less complicated than this? Simply coconut, urad dal and asafoetida collectively provides this magical taste, style.

• Coconut – recent grated coconut is the primary ingredient on this recipe.
• Urad dal – I used entire urad dal, however you should use cut up urad dal as effectively, with or with out pores and skin.
• Asafoetida – I used stable asafoetida, use generously even should you use powder one.
• Tamarind – Any thogayal with out tamarind? Particularly should you make it for rice, you want an additional bit for balancing the style.
• Pink chillies – Boost the whole lot

See recipe card for portions.

Directions

Collect the elements wanted prepared.

1. Warmth a pan with oil firstly. Then add purple chillies, urad dal and asafoetida.

2. Then roast moreover till they flip deep golden in coloration.

3. Now, switch to a plate to chill down

4. As soon as cooled, place the roasted gadgets in a blender.

5. After that, add the whole lot else on prime (Salt, tamarind, coconut and water ¼ cup plus as wanted)

6. Most significantly, grind coarse, not easy. Coconut thogayal prepared!

Variations

Giving the customer concepts on how they’ll change this recipe to raised go well with their dinner friends, or their cultural delicacies, is an effective way to extend the probabilities they make the recipe

• Spicy – add ¼ teaspoon of black pepper alongside whereas grinding. This provides spice in addition to taste.
• Urad dal – Use cut up urad dal with pores and skin (karuppu ulutham paruppu) for extra deep taste and with pores and skin it is extra nutritious!
• Curry leaves – add few curry leaves for additional taste.

See this arisi upma recipe on my web site!

Storage

It stays good for couple of days (recent) in fridge.

In case you roast the coconut additionally effectively and don’t use palms to deal with, it will likely be good for journey too. However inside a day you need to devour.

High tip

• The knack of getting it proper, is balancing chilli, tamarind and salt.
• Additionally I might advocate to roast deep reddish in coloration for good taste.
• I favor utilizing stable asafoetida for taste.
• Grinding coarse and easy provides totally different really feel. I all the time like thogayal bit on coarse facet.

Recipe card

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Thengai thogayal recipe

Thengai thogayal is a traditional accompaniment for rice and rice based mostly dishes. Coconut, urad dal and asafoetida makes a profitable combo on this conventional chutney.

Delicacies Indian, South Indian

1x2x3x

Cup measurements

Substances

• ½ cup Grated coconut Measure packed
• 2 tablespoon Urad dal
• 1 teaspoon Tamarind
• 6 Pink chillies
• ¼ teaspoon Asafoetida
• Salt

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Directions

• Collect the elements wanted prepared.

• Warmth a pan with oil firstly. Then add purple chillies, urad dal and asafoetida.

• Roast till they flip deep golden in coloration.

• Switch to a plate to chill down

• Place the roasted gadgets and the whole lot else in a blender

• I first powder it for 10 seconds. Then add round ¼ cup water plus little extra, and grind to a thick but coarse paste.

Video

Notes

• I might advocate to roast deep reddish in coloration for good taste.