Thengai Thogaiyal / Coconut thogaiyal / Thengai Thovaiyal | Coconut Thovaiyal

There are many perfect combination like Dosa with coconut chutney, Chapathi with kuruma, idli with chutney etc.. Like that I love the coconut thogaiyal with kollu porridge or kanji. This combo is favourite for lot of our family members. Even though it is very good combination I seldom do it due to calorie associated with coconut. Once a while I still do it. It goes well with curd / yogurt rice also. This is my hubby's favourite
Coconut - 1.5 cup
Red chilli - 10-12 (adjust it to your spice level. I added more as my chillies were not that hot and i wanted little spicier)
Urad dhal -2 teaspoons
For Tempering (optional)
Oil - 1 teaspoon
Mustard seeds - 1/4 teaspoon
Curry leaves - 10-15
Urad Dhal - 1 teaspoon
Tamarind - marble size ball. Add water and heat it in microwave for 1 min. Take 2 tablespoon of thick tamarind paste.


Dry roast Chili, Urad dhal. Keep it aside. Dry roast Coconut till moisture absorbed. Let it cool down. (even though u see so many red chilli I have reduced it to 15. The chilli was light and not much of seeds so it was less spicier version. If your chilli is spicier version you can reduce it to 7)
Grind Chilli, salt and urad dhal first. Then add coconut, tamarind paste. Grind to smooth paste
Tempering is optional. I like to do it. Heat the kada and add oil. Add mustard seeds and let it pop. When it pops add curry leaves and urad dhal. Fry till it is brown in color. Add it to thogaiyal and mix well. Serve it immediately. Keep it in the fridge to last longer