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Ingredients

Adjust Servings:
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
1 Oil
To taste Salt

Thenga Thuvaiyal

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.

Cuisine:

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.

  • 15 mins
  • Serves 4
  • Easy

Ingredients

  • 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
  • 1 Oil
  • To taste Salt

Directions

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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.

Thenga thuvaiyal

Ingredients used in thenga thuvaiyal:

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.

Preparation of Thenga thuvaiyal:

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.

The other types of thuvaiyals:

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.

 

 

Steps

1
Done

Heat a pan with oil. Add mustard seeds and let it splutter.
2
Done

Now, add the black gram dhal, asafoetida, red chillies and fenugreek seeds and saute till the dhal turns golden brown. Switch off the fire and let it cool.
3
Done

Transfer this to a mixer with coconut ,salt and tamarind. Add just enough water and grind it into a smooth paste.
4
Done

Mix with hot rice and serve with kootu and appalam

 

Thenga thuvaiyal

Thenga Thuvaiyal

Veena
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.
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Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course condiments
Cuisine Indian
Servings 4
Calories 62 kcal

Equipment

  • Gas stove/ Induction stove
  • Mixer

Ingredients
  

  • 1/2 Cup Fresh coconut
  • 1/8 Tsp Mustard seeds optional
  • 5 Fenugreek seeds
  • 1 Tbsp Black gram dal
  • 3 Red chillies
  • 1/4 Tsp Asafoetida
  • 1 Marble sized Tamarind
  • 1 Tsp Oil
  • To Taste Salt

Instructions
 

  • Heat a pan with oil. Add mustard seeds and let it splutter.
  • Now, add the black gram dhal, asafoetida, red chillies and fenugreek seeds and saute till the dhal turns golden brown. Switch off the fire and let it cool.
  • Transfer this to a mixer with coconut ,salt and tamarind. Add just enough water and grind it into a smooth paste.
  • Mix with hot rice and serve with kootu and appalam

Notes

  • Use of mustard seeds in the recipe is optional
  • Use of fenugreek seeds is optional
  • I soak the tamarind in lukewarm water for 10 minutes as it helps in grinding smoothly

Nutrition

Sodium: 4mgVitamin C: 1mgVitamin A: 22IUSugar: 1gFiber: 2gPotassium: 45mgCalories: 62kcalSaturated Fat: 3gFat: 5gProtein: 2gCarbohydrates: 4gIron: 1mg
Keyword south indian lunch menu, iyengar thaligai, thenga thogayal, Thenga thuvaiyal
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