Thengai/ Coconut thogayal

 

Thengai thogayal is slightly different from thengai chutney as we use tamarind here. It goes well with hot rice and ghee or sesame oil. Also with dosa and adai.

Good side dish for thengai thogayal sadam/rice is papad, chips, fried potato. It takes less time to prepare. Store it in an airtight container in refrigerator for 1 week.

Ingredients:

Shredded coconut - 1/2 cup

Red chilli - 5 to 6 (or as desired)

Urad dal - 3tbsp

Hing/asafoetida - 1/4 tbsp

Salt to taste

Oil - 1 tbsp

Tamarind - small amla/gooseberry size

Method:

Heat the oil in a small pan, add urad dal and fry till it turns light brown

Add, asafoetida, red chilli and tamarind and fry for 1-2min till the urad dal turns golden brown (it should not get too burned or turn black as they will give burnt taste to the thogayal)

Now keep aside the mix to cool down

Add coconut and salt to the mix and grained it coarsely adding little water.