Spicy Thengai Thogayal, Coconut Thogayal

Spicy Thengai Thogayal, Coconut Thogayal, Chutney For Rice.

Easy and simple South Indian Tamilnadu style recipe for Spicy Thengai Thogayal – Thuvaiyal With Coconut – Coconut Chutney. Delicious with rice. With step by step pictures.

This is a very easy and simple South Indian Tamilnadu style recipe for Thengai Thogayal – Thuvaiyal With Coconut. Thogayal is a thick chutney usually served with rice. Lentils and spices are fried and ground with coconut. I like to make this thogayal a little spicy. This thogayal mixed with rice and a dollop of ghee makes for a very satisfying lunch. I had this thogayal for the first time at my husband’s cousin’s place and immediately after lunch, I asked for the recipe and typed it down on my phone. I tried this Coconut thogayal at home the very next day and from then on, this has become a favorite for all of us. This thogayal is simple, quick and finger licking good.

This is how to do the Spicy Thengai Thogayal / Coconut Chutney For Rice.

Video of Spicy Thengai Thogayal / Coconut Chutney For Rice.

Heat oil in a kadai and roast the chana dal / kadalai paruppu in low flame until light brown. Add the dried red chillies and fry briefly. Make sure the red chillies don’t burn. Add the chillies when the dal is almost roasted. Set aside.

Get the below ingredients together. There is raw garlic in this chutney. About 4-5 cloves. The roasted dal, tamarind, and the pungent garlic is what makes this coconut thogayal super tasty. Garlic imparts a very unique flavor to this chutney. Apart from the chana dal and chillies, everything is ground raw. Don’t worry about adding so much garlic. Just go on and grind buddy. My garlic cloves in India are too small. Way too small. So I added 10 cloves.

Grind all the ingredients together with about half a cup of water. Do not add more water. We want a very thick chutney. Transfer to a cup.

Serve Coconut Chutney with rice and a dollop of ghee.

• 1 tablespoon peanut oil
• 3 tablespoon Channa dal /kadalai paruppu
• 4 - 5 cloves garlic
• small candy size tamarind
• 4 - 5 Dry red chillies
• 1 cup shredded coconut
• 1 teaspoon salt

1. Heat oil in a kadai and roast the chana dal / kadalai paruppu in low flame until light brown. Add the dried red chillies and fry briefly. Make sure the red chillies don’t burn. Add the chillies when the dal is almost roasted. Set aside.
2. Grind all the ingredients above with the roasted dal and chillies together with about half a cup of water. Do not add more water. We want a very thick chutney. Transfer to a cup.
3. Serve with rice and a dollop of ghee.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 5 mins
• Category: Side Dish
• Cuisine: South Indian

• 1 tablespoon peanut oil
• 3 tablespoon Channa dal /kadalai paruppu
• 4 - 5 cloves garlic
• small candy size tamarind
• 4 - 5 Dry red chillies
• 1 cup shredded coconut
• 1 teaspoon salt

1. Heat oil in a kadai and roast the chana dal / kadalai paruppu in low flame until light brown. Add the dried red chillies and fry briefly. Make sure the red chillies don’t burn. Add the chillies when the dal is almost roasted. Set aside.
2. Grind all the ingredients above with the roasted dal and chillies together with about half a cup of water. Do not add more water. We want a very thick chutney. Transfer to a cup.
3. Serve with rice and a dollop of ghee.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 5 mins
• Category: Side Dish
• Cuisine: South Indian

Find it online : https://www.kannammacooks.com/spicy-thengai-thogayal-coconut-chutney-for-rice/

Aloo Bhindi Masala is an easy recipe which is a perfect side dish for chapati , roti.

A little story time before Aloo Bhindi Masala. My father is a civil engineer. Whenever I had holidays, I would go along with him to the site where his current project was then happening. The place was noisy, vibrant with all sorts of people. The granite tiles those days were laid by skilled North Indian men in all of my fathers projects. My father always tells no one can lay granite like they do. It was true. Their precision was unbeatable and flawless. Laying tiles is an art. There was something that moved me everyday during lunchtime. Their lunch was the same everyday. They brought their lunch covered in a news paper. These men had rotis with 5-6 fried green chillies on the side. That was it. Every evening after work, they would buy the same veggies everyday from a shop nearby. Onions, potatoes (lots of it), tomatoes and green chillies. No other veggies or fruits. Once in a while they would buy Bhindi. Potatoes meant sustenance. Potatoes were cheap, filling and tasty. They cooked once a day at night. They made excellent rotis. Their families were back in their villages. They all would show me pictures of their children from their wallets. They were very happy, kept talking, joking and worked hard. Last year, one of the tile layer whom I knew very well came to see my father as he was unwell. His name is Somnath. He now has a tile laying company in Coimbatore which employs 20-25 people. Now that’s an awesome achievement. He speaks excellent tamil after all these years. I still remember him having a pencil all the time at the back of his ears. What a craftsman. Every time I make Aloo and Bhindi, I think about Somnath.

Here are the things you can buy online for making this recipe

Granite Kadhai with Lid https://amzn.to/3IVtqcD Cold Pressed Peanut (Groundnut) Oil https://amzn.to/3HfwD6c High Curcumin Lakadong Turmeric Powder https://amzn.to/34mwVJQ

Here is the video of how to make Aloo Bhindi Masala

This is how I do my Aloo Bhindi Masala.

Cut the Bhindi about 1.5 inches long for Aloo Bhindi Masala. Add it to the pan. Add some oil and a couple of tablespoons of yogurt. They say yogurt helps in reducing the slime from the bhindi. Fry for about 15 minutes on low flame.

After 15 minutes, It should be well cooked and no more slimy. Set aside.

In the same pan add in the diced potatoes and fry for a minute. Sprinkle little water and cook the potatoes till fork tender. Set aside.

Add oil in a pan and when its hot, add in the cumin seeds and the dried red chillies. Let it splutter.

Add in the finely chopped onions and sauté until lightly brown and reduced to half of its original volume. It will take about 7-8 minutes on medium flame.

In the mean time crush and puree the tomatoes in a blender.

Add in the ginger garlic paste and the pureed tomatoes.

Add in the turmeric, chilli powder, coriander powder and the salt. Saute for a couple of minutes.

Cover with a lid and reduce the flame of the stove to low, and simmer it for 10 minutes. Stir once in 3-4 minutes to avoid scorching at the bottom.

When the curry is simmering, powder some roasted peanuts in a blender. Set aside.

Add in the bhindi, potatoes and peanut powder and stir well to combine. Add in the coriander leaves. Remove from heat. Aloo Bhindi Masala is ready.

Serve Aloo Bhindi masala hot with roti/chapati.

Here is a printable Aloo Bhindi Masala Recipe.

• 250 grams bhindi / ladies finger
• 2 - 3 medium sized potatoes
• 2 tablespoon plain curd / yogurt
• 4 tablespoon peanut oil (divided)
• 1 teaspoon cumin seeds
• 2 dried red chillies
• 1 cup onions, finely chopped
• 4 ripe tomatoes, pureed
• 2 teaspoon ginger garlic paste
• 1 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 2 teaspoon coriander powder
• 1 teaspoon salt
• 1/4 cup roasted peanuts
• 3 sprigs coriander leaves

1. Cut the Bhindi about 1.5 inches long. Add it to the pan. Add some oil and a couple of tablespoons of yogurt. They say yogurt helps in reducing the slime from the bhindi. Fry for about 15 minutes on low flame.Set aside.
2. In the same pan add in the peeled and diced potatoes and fry for a minute. Add in half a cup of water and cook until fork tender. Set aside.
3. Add oil in a pan and when its hot, add in the cumin seeds and the dried red chillies. Let it splutter.
4. Add in the finely chopped onions and saute until lightly brown and reduced to half of its original volume. It will take about 7-8 minutes on medium flame.
5. In the mean time crush and puree the tomatoes in a blender.
6. Add in the ginger garlic paste and the pureed tomatoes.
7. Add in the turmeric, chilli powder, coriander powder and the salt. Saute for a couple of minutes.
8. Cover with a lid and reduce the flame of the stove to low, and simmer it for 10 minutes. Stir once in 3-4 minutes to avoid scorching at the bottom.
9. When the curry is simmering, powder some roasted peanuts in a blender. Set aside.
10. Add in the bhindi, potatoes and peanut powder and stir well to combine. Add in the coriander leaves. Remove from heat.
11. Serve hot with roti/chapati.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Curry
• Cuisine: Indian