|1/2 cup Fresh coconut|
|1/8 tsp Mustard seeds|
|5 Fenugreek seeds|
|1 tbsp Black gram dal|
|3 Red chillies|
|1/4 tsp Asafoetida|
|1 marble sized Tamarind|
|To taste Salt|
Thenga thuvaiyal is a spicy condiment prepared from coconut and pairs very well with rice and kootu. Thenga thogayal can be paired with dosai as well.
Thenga thuvaiyal is a type of chutney where the main ingredient is the coconut or thenga. Thuvaiyal is generally referred to as thogayal in most Iyengar homes. Thenga thuvaiyal is slightly different from the usual chutneys which are paired with idli and chutney. They differ in the use of ingredients and consistency too.
This thogayal or chutney can be prepared with very fewer ingredients. The star ingredient in thenga thuvaiyal is coconut. Apart from the coconut, the other ingredients in smaller quantity are black gram dal, red chilly and tamarind. This coconut thogayal is very quick and easy to prepare. Mix this thogayal with steamed rice and pair it with poricha kootu for a wholesome meal. You will find this combination of thogayal and kootu in most Iyengar homes. One such combination is thenga thuvaiyal with chow chow poricha kootu at my home.
The preparation of thenga thuvaiyal is very easy if we have freshly grated coconut at hand. First, take out all the ingredients in the required quantity and keep it together. Next take the oil in a pan and roast the urad dal, mustard, fenugreek and chilly on low flame till the dal changes to light brown in colour. After it cools down a little, I will grind these with tamarind and the coconut and salt into a smooth paste.
There are many variations for the thogayals. When I do not have any vegetable I would prefer to cook the paruppu thogayal. The nest combination of paruppu thogayal is with milagu kuzhambu. In paruppu thogayal we use only the lentils. The vegetables that we can use in the thogayal are plenty. Carrot thogayal tastes awesome. Likewise, we can make chayote or chow chow thogayal. The Greens are also used in making thogayals. Palak thogayal is the best. Coriander thogayal pairs well with curd rice.
Heat a pan with oil. Add mustard seeds and let it splutter.
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